Cuban Chicken with Salsa Fresca
Photography Courtesy Culinary.net
Featured in March/April 2021
Ingredients
1 cup grapefruit juice
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon crushed red pepper
1¼ pounds skinless, boneless chicken breasts
Salsa Fresca:
1 cup grapefruit segments
½ jicama, peeled and cubed
½ red onion, chopped
¾ cup grapefruit juice
4 tablespoons olive oil
½ cup chopped fresh cilantro
1 jalapeño pepper, chopped
Instructions
- Preheat oven to 400°F. In a large bowl mix grapefruit juice, oil, garlic powder, cumin, paprika, and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate until ready to bake.
Salsa Fresca:
- In a medium bowl mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro, and jalapeño pepper until combined. Refrigerate until ready to serve.
- Remove chicken from marinade. Place chicken in baking dish. Bake 25 to 30 minutes or until chicken is cooked through. Serve chicken with salsa fresca.
Recipe courtesy Culinary.net.
