Spice-Crusted Chicken with Citrus Salsa

From EatingWell: March 1998 — Subscribe Now!

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

Spice-Crusted Chicken with Citrus Salsa Recipe

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.
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 & 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; 30 g protein; 3 g fiber; 426 mg sodium; 387 mg potassium.

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

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 lean meat