Recipe by Mysterygirl
This recipe was given to me by a friend at work years ago. I love not only the flavors but the simplicity of the recipe and the fact that it is low in fat and calories doesn't hurt either.
Top Review by RubySue
Wow - this was super easy and tasty. A new favorite when my mom drops off too much fruit from her orange tree - and even when she doesn't. I could eat the salsa with a spoon! We coated the chicken with a chipotle sauce from the bottle instead of the spices because I was out and then served it over rice. It worked great. Left overs for lunch were coveted by coworkers.
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1⁄2 tablespoon fresh ground black pepper
- 1 teaspoon salt
- 1 lb boneless skinless chicken breast
- 2 teaspoons canola oil or 2 teaspoons vegetable oil
- 4 navel oranges
- 1 small red onion, finely chopped
- 1⁄4 cup lime juice
- 1⁄4 cup chopped fresh cilantro
- 1 -2 jalapeno pepper, seeded & finely chopped
- 1 garlic clove, finely chopped
- salt & fresh ground pepper
Directions See How It's Made
- With a sharp knife remove skin and white pith from oranges and discard.
- Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
- Add remaining ingredients.
- Makes 2 cups, serves 4.
- In a small dry skillet over medium heat, toast coriander, cumin & pepper, stirring for 45 seconds or until aromatic.
- Transfer to a small bowl, add salt and set aside.
- Preheat broiler.
- Lightly oil a broiler rack or coat with non-stick cooking spray.
- Place chicken breasts between 2 pieces of plastic wrap; flatten the meat lightly with a rolling pin.
- Discard the plastic wrap.
- Brush both sides of chicken with oil, then coat with the spice mixture and place on the prepared rack.
- Broil until the chicken is no longer pink in the center, 4-5 minutes per side.