Name Yogurt and Spice Marinated Chicken with Grapefruit Relish


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* 1⁄4 cup nonfat plain yogurt
* 3 tablespoons lime juice, divided
* 2 teaspoons olive oil
* 2 teaspoons minced garlic
*11⁄2 teaspoons ground cumin
* 1 teaspoon paprika
* 1 teaspoon salt, divided
* 1 pound thinly sliced boneless, skinless chicken breast cutlets
* 2 cups jarred grapefruit sections, drained
* 1 small red onion, minced (about 3⁄4 cup)
* 2 tablespoons chopped fresh cilantro
* 1 tablespoon honey
* 1⁄2 to 1 jalapeno pepper, seeded and finely chopped, to taste
* Ground black pepper, to taste

Time: 40 minutes (15 minutes active)
Makes: 4 servings

1. In a medium bowl, whisk together the yogurt, 2 tablespoons of the lime juice, olive oil, garlic, cumin, paprika and 1⁄2 teaspoon of salt. Add the chicken cutlets, turning to coat them. Cover with plastic wrap, and refrigerate for 15 minutes or up to 8 hours.
2. Meanwhile, in a small bowl, combine the grapefruit sections, onion, cilantro, honey, jalapeno, black pepper, the remaining tablespoon of lime juice and the remaining 1⁄2 teaspoon of salt. Set aside.
3. Heat the broiler. Arrange the chicken on a wire rack set over a baking sheet. Place on the top rack of the oven, and cook until the chicken is browned on the outside and no longer pink on the inside, about 4 minutes a side. Serve with grapefruit relish.

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