NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Sat Fat
| Heart Healthy
| Diabetes Appropriate
| Healthy Weight
While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into fish tacos.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
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)
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.
NUTRITION INFORMATION: Per serving: 210 calories; 4 g fat (1 g sat, 1 g mono); 78 mg cholesterol; 13 g carbohydrate; 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
MAKE AHEAD TIP: The salsa (Step 1) will keep, covered, in the refrigerator for up to 8 hours.
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