Cuban Chicken with Salsa Fresca
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.
- For 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. Makes 5 servings. Recipe from Culinary.net.