Spice-Crusted Chicken with Citrus Salsa

Name: Spice-Crusted Chicken with Citrus Salsa
Total time: 30 min
Ingredients: 2 navel oranges; ½ small red onion, finely chopped; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro; 1 jalape&#241;o pepper, seeded and minced; 1 small clove garlic, minced; Salt & freshly ground pepper, to taste; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 ½ teaspoons freshly ground pepper; 1 teaspoon kosher salt; 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds total)

Rating: 3.67 stars

3 Ratings
3 Reviews

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

Directions

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

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Step 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.
Step 3

Preheat grill or broiler.
Step 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.

Tips

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

Nutrition Facts

Per Serving:

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;

Exchanges:

1/2 fruit, 4 lean meat

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