Luscious strawberries make a surprisingly heart-healthy and delectable choice for this salsa. Its perfect blend of sweet and spicy flavors makes a perfect complement to seared chicken breasts.

We think of strawberries as common, but its antioxidant and anti-inflammatory properties are anything but common. It is the best fruit source of a potent antioxidant vitamin: vitamin C. Strawberries also rank as the best food sources of the antioxidant mineral manganese, after raspberries and grapes. But its amazing combination of phytonutrient content makes it truly a powerhouse amongst the world’s healthiest foods.

Research has shown that these phytonutrients work together to lower total cholesterol and LDL (bad cholesterol) levels, lowers blood pressure and reduces the formation of plaque that could lead to atherosclerosis. Strawberries are also known to reduce the levels of inflammatory markers like C-reactive protein, an indicator of chronic inflammation which has been associated with chronic illnesses such as heart disease.

Ingredients:

Pan-seared chicken
4 boneless chicken breast halves
½ teaspoon paprika
¼ teaspoon allspice or cumin
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoon canola or corn oil

Salsa
1 cup diced strawberries
1 medium poblano pepper, unseeded and diced (or ¾ medium green bell pepper, diced)
½ cup chopped red onion
¼ cup chopped cilantro or fresh mint
2 stalks green onions, chopped
2 tablespoons lemon juice
1 tablespoon sugar
1/8 teaspoon crushed pepper flakes

Instructions:

• In a small bowl, combine the paprika, allspice, salt and pepper. Rub the spice mixture on the chicken. Let stand for 10 minutes

• In a medium bowl, stir together the salsa ingredients. Set aside.

• Heat the oil in a large skillet over medium-high heat. Make sure to swirl the oil so it covers the bottom of the skillet.

• Cook the chicken with the smooth side down for 4 minutes. Turn it over and cook the other side for about 2 to 4 minutes. Serve hot with the salsa on top.

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