Adjust the amount of habanero peppers according to your spice preference. For a milder salsa, remove the seeds and membranes or use a milder pepper like jalapeño. For best results, use ripe but firm plums. Overripe plums will make the salsa too mushy. The plum salsa can be made ahead of time and stored in the refrigerator for up to 2 days. This allows the flavors to develop even further. Serve with a side of steamed green beans or asparagus for a complete and balanced meal. Consider adding toasted pine nuts or chopped almonds to the salsa for added texture and flavor.
Chicken Breasts with Plum Salsa and Basmati Rice
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING2 People
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VIEWS60
Succulent, pan-seared chicken breasts, infused with the aromatic essence of rosemary, take center stage atop a fluffy bed of basmati rice. Crowned with a vibrant, sweet-and-spicy plum and habanero salsa, this dish is a symphony of flavors and textures that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate99 g
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Cholesterol99 mg
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Fiber4 g
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Protein48 g
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Saturated Fat2 g
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Sodium115 mg
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Sugar21 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine water and rinsed basmati rice. Bring to a rolling boil over high heat. (2 minutes)
02
StepReduce heat to low, cover tightly, and simmer for 20 minutes, or until all water is absorbed and rice is tender.
03
StepRemove from heat and let stand, covered, for 5 minutes to allow the steam to fully absorb. Fluff gently with a fork before serving. (25 minutes)
04
StepWhile the rice is cooking, prepare the plum salsa: In a medium bowl, gently combine the chopped plums, minced red onion, minced habanero peppers, cilantro, and sugar. (5 minutes)
05
StepStir well to ensure the sugar is evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. (30 minutes)
06
StepPrepare the chicken: Pat the chicken breasts dry with paper towels. Season generously on both sides with minced fresh rosemary, salt, and freshly ground black pepper. (3 minutes)
07
StepHeat vegetable oil in a large skillet over medium-high heat until shimmering. (2 minutes)
08
StepCarefully place the seasoned chicken breasts in the hot oil, ensuring not to overcrowd the pan. Brown for about 1-2 minutes per side, creating a golden-brown crust. (4 minutes)
09
StepReduce heat to medium and continue cooking for approximately 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). (14 minutes)
10
StepRest the chicken for 5 minutes before slicing
11
StepTo serve, spoon a generous portion of fluffy basmati rice onto each plate. Top with a pan-seared chicken breast and a heaping spoonful of the vibrant plum salsa. Garnish with extra cilantro if desired.
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Lon Ferryhackett
Jun 15, 2025I made this for a dinner party, and everyone raved about it. It's a definite crowd-pleaser.
Florida Waelchi
Jun 9, 2025The plum salsa really elevates this dish. It's a great way to use seasonal fruit.
Wilbert Kuvalis
Jun 1, 2025I was a bit hesitant about the habaneros, but the salsa was surprisingly balanced. I will definitely make this again!
Lilian Renner
May 2, 2025This is one of the best chicken recipes I've ever made. Thank you for sharing!
Lance Lang
Apr 25, 2025I found the salsa a little too spicy for my taste, so next time I'll use less habanero.
Jordane Abbott
Mar 28, 2025The rice was perfectly fluffy and the salsa complemented the chicken so well.
Lessie Ledner
Nov 26, 2024Quick, easy, and delicious! What more could you ask for?
Katarina Casper
Nov 21, 2024I substituted peaches for the plums because they were in season, and it was still delicious!
Lillian Davis
Oct 24, 2024The directions were clear and easy to follow. My family loved this dish!
Lurline Raynor
Oct 13, 2024This recipe is amazing! The salsa is so unique and flavorful, and the chicken was perfectly cooked.