Chicken Fajitas with Red Grapefruit Salsa
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.
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.
1 1/2 starch, 1/2 vegetable, 3 1/2 lean meat, 1/2 fat