Yield: 4 servings
Clementines team up with tomatoes, onions, celery, and fresh herbs to make a refreshing, splashy salsa in the middle of winter. This dish comes together quickly – quick enough for mid-week meals. Serve it with some rice or quinoa and a fresh vegetable. Enjoy!
- 4 boneless, skinless chicken breasts (or, cut 2 chicken breasts in half for 4 smaller portions)
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced (in a pinch, use 1/2 of a jalapeno chile, minced)
- 2 tablespoons olive oil
- 1/2 cup fresh clementine juice (from about 6 clementines)
- Place chicken breasts between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
- Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.