Chicken Breasts with Plum Salsa and Basmati Rice

Chicken Breasts with Plum Salsa and Basmati Rice

14 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m

“Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.”

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Adjust Servings

Original recipe yields 2 servings



  1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
  2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
  3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
  4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

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Reviews (14)

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This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum flavor. I wasn't able to find haberno peppers so I used jalapenos and used less. I think next time I'll use the full amount as it wasn't as hot as I was afraid it would be. I added a bit of chicken stock to the pan as I cooked the chicken too. I'll make this again. Yummy summery recipe.



this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers.



Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of heat to it. I pureed half of the salsa and cooked it, hoping to mellow that hotness from the peppers, and it worked a little, but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe, and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together!

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Amount Per Serving (2 total)

  • Calories
  • 660 cal
  • 33%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 98.5 g
  • 32%
  • Protein
  • 48.2 g
  • 96%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 309 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Chicken Marsala Over White Rice


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Salsa Chicken Rice Casserole