Spice-Crusted Chicken with Citrus Salsa

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While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into fish tacos.

Spice-Crusted Chicken with Citrus Salsa
Nutritionist Tested & Approved

Time: 30 minutes

Ingredients
  • Salsa

  • 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

  • Chicken

  • 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)

Directions
  1. 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.

  2. 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.

  3. Preheat grill or broiler.

  4. 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.


Nutritional Facts

Servings
4
Calories
210
Added Sugars
0g
Carbohydrates
13g
Cholesterol
78mg
Dietary Fiber
3g
Fat
4g
Monounsaturated Fat
1g
Potassium
401mg
Protein
30g
Saturated Fat
1g
Sodium
426mg
Bonus
Vitamin C (77% daily value)
Selenium (37% dv)
Carbohydrate Servings
1
Exchanges
1/2 fruit
4 lean meat

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