Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
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.
This was absolutely fantastic! However, we won't be making it again because the prep takes so long. The recipe estimate of prep time is a gross underestimate. It took two people about 1.5 hours to prep everything, primarily because it takes so long to remove the membrane from the oranges. But it would not have been the same if we had left the membrane on them. Really tasty, but you should definitely have some time on your hands if you plan on making this. Also, you may want to make the salsa the day before and let the flavors meld in the refrigerator overnight.
When I read the ingredients for this Lime-Orange Salsa I knew I had to make it. What a wonderful burst of fresh flavor. Everything from the amount of jalapeno to the seasonings were just right. I didn't make the chicken yet so I served the salsa over an avocado / lettuce salad. My goodness, my mouth is still singing. Thank you so much for this GREAT salsa. I will update when I get around to the chicken, it sounds great too.