While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into fish tacos.
Time: 30 minutesIngredients
2 navel oranges
1/2 small red onion, finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1 small clove garlic, minced
Salt & freshly ground pepper, to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds total)
To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes. Stir in onion, lime juice, cilantro, jalapeño and garlic. Season with salt and pepper.
To make chicken: Heat a small skillet over medium heat. Add coriander, cumin and pepper; toast, stirring constantly, until aromatic, about 45 seconds. Transfer to a small bowl and add salt.
Preheat grill or broiler.
Coat the chicken with the spice mixture. Grill or broil on a lightly oiled rack until the chicken is opaque in the center, 4 to 5 minutes per side. Top with the salsa.
If preparing ahead of time: The salsa (Step 1) will keep, covered, in the refrigerator for up to 8 hours.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (77% daily value)
- Selenium (37% dv)
- Carbohydrate Servings
- 1/2 fruit
- 4 lean meat