Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Himalayan Pink Salt Grinder Description
Frontier Co-op® Coarse-Grind Himalayan Pink Salt is pure, hand-mined salt found deep inside the pristine Himalayan Mountains. The high mineral content of Himalayan salt crystals contributes to their color, ranging from deep reds to beautiful pinks. The fine grind Himalayan is sized perfectly for direct use in cooking. Try adorning tender white meats such as lean pork, chicken or turkey with the mineral-rich flavor of this gorgeous pink salt.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 64
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 600 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Warnings
This Himalayan pink salt does not contain any anti-caking agents. Caking may occur.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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One-Skillet Chicken Caprese
[vc_row][vc_column][vc_column_text]This bold, summery chicken Caprese skillet is anything but basic. Juicy pesto-marinated chicken, blistered cherry tomatoes, briny artichokes and gooey fresh mozzarella come together in one crave-worthy skillet. Topped with fresh basil and a drizzle of balsamic glaze, it’s fast, fresh and full of flavor.
Chicken Caprese Skillet
- 1/4 cup pesto
- 3 Tbsp. olive oil (divided)
- 3 Tbsp. balsamic vinegar glaze (divided)
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 14 oz. can artichoke hearts (drained, quartered)
- 2 cloves garlic (minced)
- 1-1/2 lbs. boneless, skinless chicken breast
- 2 cups cherry tomatoes (halved)
- 4 oz. fresh mozzarella (sliced or torn)
- Fresh basil (for topping)
- In large bowl or gallon bag, combine chicken, pesto, 1 Tbsp. olive oil, lemon juice, salt and pepper. Thoroughly coat chicken and marinate in refrigerator 30 minutes to 4 hours.
- In large skillet over medium heat, heat 1 Tbsp. olive oil. Add marinated chicken and sear 5-6 minutes per side, until golden and cooked through to 165 degrees F. Transfer to plate and cover.
- In same skillet, add 1 Tbsp. olive oil if skillet seems dry. Sauté cherry tomatoes and artichoke hearts for 3-4 minutes, until tomatoes soften and artichokes start to brown. Stir in garlic and 2 Tbsp. balsamic vinegar glaze, scraping up any browned bits. Cook 1-2 minutes.
- Return chicken to skillet, nestling it in tomato-artichoke mixture. Top with mozzarella and cover skillet 2-3 minutes until cheese is melty. Remove from heat and sprinkle with fresh basil and remaining 1 Tbsp. of balsamic vinegar glaze.
- Serve immediately while warm.
Try with a side of grilled sourdough bread and your favorite pasta.
Get the ingredients you’ll need for this fresh skillet meal.
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