Rating: 3.67 stars
2 Ratings
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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


Recipe Summary test

30 mins




Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

206 calories; protein 29.9g; carbohydrates 12.4g; dietary fiber 3.1g; sugars 6.6g; fat 3.9g; saturated fat 1g; cholesterol 78.3mg; vitamin a iu 278.8IU; vitamin c 48.8mg; folate 31.3mcg; calcium 70.9mg; iron 1.7mg; magnesium 38.3mg; potassium 400.4mg; sodium 425.3mg; thiamin 0.1mg.

1/2 fruit, 4 lean meat