4 Serves
30 Mins
Place the chicken breasts into a plastic bag and use a meat tenderizer to pound them to an even 1/4-inch thickness.
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MexicanVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
573 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Season the chicken breasts generously with salt and pepper and the BBQ rub.
In a bowl, combine the clementines with the salsa and the remaining salsa ingredients to prepare the topping.
Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and sear for approximately three minutes per side until cooked through.
Remove the chicken from the skillet and set aside on a plate, covering it to keep warm.
Pour the juice into the hot skillet and use a spatula to scrape up the browned bits from the bottom. Simmer until the liquid has reduced by half.
Plate the chicken, drizzle with the reduced sauce, and top with the prepared clementine salsa.
30
g40
g20
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Nigerian