 Honey-Citrus Chicken Breasts with Fruit Salsa
Makes 6 servings
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Image © Publications International, Ltd.
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Honey-Citrus Chicken Breast with Fruit Salsa
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Ingredients
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6
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boneless chicken breast halves (1-1/2 pounds)
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MARINADE
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1/3
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cup honey
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3
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tablespoons olive oil
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1
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teaspoon grated lemon peel
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1
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teaspoon grated lime peel
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Juice of 1 lemon
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Juice of 1 lime
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3/4
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teaspoon ground cumin
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1/8
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teaspoon ground red pepper or to taste
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SALSA
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1
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orange
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2
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cups coarsely chopped fresh pineapple
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1/2
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cup orange juice
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Juice of 1 lime
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1
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teaspoon grated lime peel
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1
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jalapeño pepper,* seeded and minced
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2
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tablespoons chopped fresh cilantro
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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1. Place chicken in a large resealable food storage bag. For marinade, combine honey, oil, lemon and lime peel, lemon and lime juices, cumin and ground red pepper in small bowl. Reserve 2 tablespoons marinade; pour remaining marinade over chicken. Seal bag and turn to coat. Marinate at least 1 hour or up to 24 hours in refrigerator, turning once or twice.
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2. For salsa, grate 1 tablespoon orange peel; set aside. Peel orange and chop coarsely. Combine grated orange peel, chopped orange and remaining salsa ingredients except cilantro in medium bowl. Cover and refrigerate up to 24 hours.
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3. To complete recipe, preheat broiler. Remove chicken from marinade and place on broiler pan; discard marinade. Broil about 6 inches from heat 4 minutes per side or until chicken is no longer pink in center, basting with 2 tablespoons reserved marinade. While chicken is cooking, stir cilantro into salsa. Serve chicken over salsa.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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267
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Calories from Fat
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27 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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69 mg
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Carbohydrate
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23 g
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Fiber
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1 g
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Protein
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26 g
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Sodium
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62 mg
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Dietary exchanges
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1-1/2 Fruit
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3 Meat
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Printed
from fbnr.com
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