Spice Crusted Chicken Breasts With Lime-Orange Salsa

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 2 cups salsa

Ingredients

• Chicken

• 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

• Salsa

• 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

1. ----Salsa------.
2. With a sharp knife remove skin and white pith from oranges and discard.
3. 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.
4. Add remaining ingredients.
5. Makes 2 cups, serves 4.
6. -----Chicken------.
7. In a small dry skillet over medium heat, toast coriander, cumin & pepper, stirring for 45 seconds or until aromatic.
8. Transfer to a small bowl, add salt and set aside.
9. Preheat broiler.
10. Lightly oil a broiler rack or coat with non-stick cooking spray.
11. Place chicken breasts between 2 pieces of plastic wrap; flatten the meat lightly with a rolling pin.
12. Discard the plastic wrap.
13. Brush both sides of chicken with oil, then coat with the spice mixture and place on the prepared rack.
14. Broil until the chicken is no longer pink in the center, 4-5 minutes per side.