Spice-Crusted Chicken with Citrus Salsa

http://www.eatingwell.com/recipes/spice_crusted_chicken_with_citrus_salsa.html

From EatingWell:  March 1998

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

4 servings | Active Time: 30 minutes | Total 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)

Preparation

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.

Nutrition

Per serving : 210 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 78 mg Cholesterol; 13 g Carbohydrates; 30 g Protein; 3 g Fiber; 426 mg Sodium; 387 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 lean meat

Tips & Notes

• Make Ahead Tip: The salsa (Step 1) will keep, covered, in the refrigerator for up to 8 hours.