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Spice-Crusted Chicken with Citrus Salsa

March 1998

Your rating: None Average: 4 (9 votes)

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



READER'S COMMENT:
"WOW!!! my whole family loved this!! Very tasty :) "
Spice-Crusted Chicken with Citrus Salsa Recipe

Makes: 4 servings

Active Time:

Total Time:

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.

Tips & Notes

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

Nutrition

Per serving: 210 calories; 4 g fat (1 g sat, 1 g mono); 78 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 30 g protein; 3 g fiber; 426 mg sodium; 401 mg potassium.

Nutrition Bonus: Vitamin C (77% daily value), Selenium (37% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 4 lean meat



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