Cumin-Seared Chicken with Pineapple-Mint Salsa

Ingredients

• 2 teaspoons ginger fresh grated peeled
• 0.5 cup mint leaves fresh chopped
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1.5 cups pineapple cubed finely chopped
• 0.3 cup onion red finely chopped
• 2 tablespoons rice vinegar 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. Combine cumin, salt, and red pepper; sprinkle evenly over chicken.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add chicken; cook 7 to 8 minutes on each side or until done.
4. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend.
5. Serve with chicken.