This dish is superb. I came up with the idea based on another recipe of mine and I thought it gave a whole new flavor to our mainstay—the chicken breast. It’s easy to make and doesn’t require too much time in the kitchen. This recipe makes 4 servings.
4 pieces of skinless chicken fillets
2 Tbs. reduced sodium soy sauce
1 1/2 Tbs. Dijon mustard
3 Tbs. Thai sweet chili sauce
1 ripe small pineapple
1 bag 9 oz baby spinach
1 container cherry tomatoes
From limes, grate 1/2 teaspoon peel and squeeze 3 Tbs. juice
Stir juice and peel chili sauce, soy sauce, and Dijon until blended
Reserve 3 Tbs. of mixture to glaze salmon, set aside.
Arrange chicken on foil lined rack from broiling pan, place pan in oven and broil 5 minutes.
Brush chicken with reserved chili sauce mixture and broil 10 to 12 minutes.
Peel and core pineapple into chunks.
Add cut up pineapple to remaining chili sauce toss to coat.
To serve divide spinach and tomatoes on 4 plates, top each with chicken, drizzle pineapple juices over spinach.
Low in saturated fat, chicken is always a great choice of protein. The chili sauce and pineapple and tomatoes add just enough nutrients and antioxidants to make this meal a real winner for healthy choices. Served over spinach, an excellent source of iron and Vitamins A, C and K.