Sunday Chicken

I can't remember why I had a can of opened pineapple in the fridge, but I did, and I also had an avocado that was ready to eat, and a lime that needed to be used. So, a quick Google search led me here - to One-Skillet Cumin-Lime Chicken with Avocado-Pineapple Salsa. That's quite a mouthful, but it was a fun mix of flavors. I really liked it, and (except for the fact that it's not very "Irish") it was the perfect "green" dish to serve on St. Patrick's Day!

One-Skillet Cumin-Lime Chicken with Avocado-Pineapple Salsa

1 lime – juice and zest
1 clove garlic, minced
1 ½ teaspoons cumin
1 teaspoon salt
½ teaspoon pepper
4 chicken breasts
1 tablespoon olive oil
1 clove garlic, minced
1 small onion, finely diced
1 cup rice
1 (4.5 oz. can) chopped green chilies
Juice from 1 lime
1 teaspoon chicken base
2 1/4 cups water

Salsa:
1 cup crushed pineapple
1 avocado, diced
1 Jalapeño pepper, minced (if desired)
¼ cup red onion, finely diced
1 tablespoon parsley
1 Lime – zest and juice
Salt, to taste

Combine first 5 ingredients in a ziploc bag. Add the chicken and marinate for at least 30 minutes. Heat oil in large frying pan. Remove chicken from frying pan and brown on each side. Remove from pan and set aside. Cook garlic and onion for a few minutes in the same pan; add the rice and chilies and stir for a minute or two. Stir in the juice from one lime, the chicken base and water. Bring to a boil. Return the chicken to the pan; cover and simmer until rice is tender and chicken is cooked through, about 25 minutes.

While the chicken and rice are cooking, combine the salsa ingredients. When the chicken and rice are done, remove from heat and let sit for five minutes. Then serve with the salsa.