This healthy chicken fajita recipe gets a fresh spin with a sweet, tart and spicy grapefruit salsa. If you like, skip the fajitas altogether and serve the salsa on fish, steak or even with a bowl of chips. Adjust the amount of jalapeño to tailor the heat level.

Robb Walsh
Source: EatingWell Magazine, January/February 2017


Red Grapefruit Salsa


Instructions Checklist
  • To prepare salsa: Working over a medium nonreactive bowl, supreme grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Drain all the juice into a separate bowl and set aside. Add tomato, bell pepper, jalapeño, onion, lime juice and 1/2 teaspoon salt to the fruit; mix well. Refrigerate for at least 30 minutes and up to 2 hours. Stir in cilantro just before serving.

  • To prepare fajitas: Cut chicken in half horizontally, holding the knife parallel to the cutting board. Place the chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness.

  • Combine oil, garlic, oregano and the reserved grapefruit juice in a large shallow nonreactive dish. Add the chicken to the marinade; turn to coat well. Cover and refrigerate for at least 1 hour and up to 2 hours.

  • Preheat grill to medium-high or heat a grill pan over medium-high heat. Remove the chicken from the marinade and let stand at room temperature while the grill heats. (Discard marinade.)

  • Season the chicken with salt and pepper. Oil the grill rack (or pan). Grill the chicken, turning once, until just cooked through, 5 to 7 minutes total.

  • Transfer the chicken to a clean cutting board. Slice crosswise into 1/2-inch-thick strips. Serve with tortillas and the grapefruit salsa, garnished with radishes and/or jicama, if desired.


To make ahead: Prepare salsa without cilantro (Step 1) and marinate chicken (Steps 2-3) up to 2 hours ahead.

Tips: Be sure to use a nonreactive bowl-stainless-steel, enamel-coated or glass-when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.

To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.

Nutrition Facts

285.5 calories; protein 29g 58% DV; carbohydrates 27.6g 9% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 3.7g; fat 6.6g 10% DV; saturated fat 1.2g 6% DV; cholesterol 82.8mg 28% DV; vitamin a iu 541.7IU 11% DV; vitamin c 43.7mg 73% DV; folate 24.8mcg 6% DV; calcium 57.9mg 6% DV; iron 1.2mg 7% DV; magnesium 75.3mg 27% DV; potassium 621mg 17% DV; sodium 438mg 18% DV.

Reviews (1)

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Rating: 1 stars
I haven't tasted it yet but I would recommend re-writing the recipe. If #3 was instead #1 I could've had the chicken marinating while I was preparing the salsa. I don't usually need to pre-read a recipe to decide what to do first. I just spent an hour learning to Supreme a grapefruit and now need another hour to marinate. I'm disappointed and out of time to finish this tonight. Hopefully this helps someone else before hand. Update: The Salsa is delicious and the chicken marinade is very good. I made a quick sauce of mayo water onion and garlic powder cumin and chili pepper to drizzle over a layer of shredded cabbage then layered the chicken and salsa on top. yummy. Read More