While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into fish tacos. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
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Ingredients

Salsa

Chicken

Directions

  • 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, jalapeno and garlic. Season with salt and pepper.

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  • 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.

Tips

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

Nutrition Facts

206 calories; 3.9 g total fat; 1 g saturated fat; 78 mg cholesterol; 425 mg sodium. 400 mg potassium; 12.4 g carbohydrates; 3.1 g fiber; 7 g sugar; 29.9 g protein; 279 IU vitamin a iu; 49 mg vitamin c; 31 mcg folate; 71 mg calcium; 2 mg iron; 38 mg magnesium;

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