Viva VIVITÉ®

Recipes for Healthy Skin

Thai Chicken with Tropical Fruit Salsa
Serves 4

Ingredients:
Olive oil cooking spray
4 boneless skinless chicken breast halves (about 5 ounces each)
Salt and ground black pepper
4 teaspoons creamy peanut butter
2 teaspoons reduced-sodium soy sauce
2 teaspoons olive oil
1/3 cup shredded coconut
1 cup diced fresh mango
1 cup diced fresh papaya
1/2 cup diced fresh pineapple or canned pineapple in juice
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 cup chopped dry-roasted, salted peanuts

Preparation:
Preheat oven to 400ºF. Coat a shallow roasting pan with the olive oil cooking spray.
Season both sides of chicken with salt and pepper and place in prepared pan. Set aside.
In a small bowl, whisk together peanut butter, soy sauce and olive oil. Brush mixture all over top of chicken. Roast 25 to 30 minutes, until chicken is cooked through.

Meanwhile, to make the salsa, place coconut in a small dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until coconut is golden brown, shaking the pan frequently to prevent burning. Transfer coconut to a medium bowl and add mango, papaya, pineapple, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper.
Arrange chicken on a serving platter and spoon salsa over top. Top with chopped peanuts and serve.