Marinaded Chicken With Pineapple Avocado Salsa
This Marinated Chicken with Pineapple Avocado Salsa is fresh, tasty, simple, and healthy!
Servings: 2
Calories: 714kcal
Ingredients
- 10.5 ounce skinless boneless chicken breast
- 1 cup tomato diced
- 1/3 cup red onion diced
- 1.5 cup pineapple diced
- 1 avocado diced
- 1/2 cup fresh parsley chopped
- 1/2 cup brown rice uncooked (or quinoa, buckwheat, amaranth, etc)
- 1/4 cup Panko/breadcrumbs (GF if needed)
Marinade ingredients
- 1 cup unsweetened pineapple juice
- 1 tbsp soy sauce/Tamari
- 3 cloves garlic minced
- black pepper to taste
- sea salt to taste
- 1/2 tsp ground cumin
- 2 tbsps extra-virgin olive oil
Instructions
For marinade
- Add all ingredients for the marinade into a Ziploc bag and massage the mixture into the chicken. Set aside in the fridge for at least 4 hours, best is overnight. Keep a bit of the marinade for the sauce.
Directions
- Preheat oven at 200°C.
- Take the chicken out of the marinade (do not throw away the marinade).
- Cover chicken with panko or breadcrumbs (optional) and cook in the oven until lightly brown and crisp.
- Cook rice according to the package.
- Heat coconut/olive oil and sauté onions over medium-high heat.
- Add half of the pineapple and a bit of the marinade and cook for a few minutes.
- Allow to cool down and add to all other salsa ingredients.
- Serve.
Notes
You could make a bit more of the salsa and eat with mixed greens as a lunch salad.