Ingredients for Spice Crusted Chicken Breasts With Lime Orange Salsa
- Ground Coriander
- Ground Cumin
- Fresh Ground Black Pepper
- 1/4 teaspoon salt (for salsa), 1 teaspoon salt (for chicken)
- Boneless Skinless Chicken Breast
- Canola Oil
- Navel Oranges
- 1/2 cup red onion, finely diced
- 1/4 cup lime juice
- Fresh Cilantro
- 1 jalapeño pepper, seeded and minced
- Garlic Clove
- Salt & Fresh Ground Pepper
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How to Make Spice Crusted Chicken Breasts With Lime Orange Salsa
- **Salsa:**
- Finely dice 1/2 cup red onion.
- Remove the skin and white pith from 2 oranges. Working over a bowl to catch the juice, carefully segment the oranges, removing them from the membrane. Add segments to the bowl.
- Add 1/2 cup chopped cilantro, 1/4 cup lime juice, 1 jalapeño pepper, seeded and minced, and 1/4 teaspoon salt to the bowl with the orange segments.
- Gently toss to combine. (Makes approximately 2 cups)
- **Chicken:**
- In a small dry skillet over medium heat, toast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, and 1/2 teaspoon black pepper for 45 seconds, or until fragrant.
- Transfer the toasted spices to a small bowl. Add 1 teaspoon salt.
- Preheat your broiler.
- Lightly oil a broiler pan or coat with non-stick cooking spray.
- Place 2 boneless, skinless chicken breasts (about 6 ounces each) between 2 sheets of plastic wrap.
- Using a rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
- Remove the plastic wrap.
- Brush both sides of the chicken with 1 tablespoon olive oil. Evenly coat with the spice mixture.
- Place the chicken on the prepared broiler pan.
- Broil for 4-5 minutes per side, or until the chicken is cooked through and no longer pink in the center.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
52g
Fat
3g
Carbs
7g