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Sour-Orange Chicken with Avocado-Orange Salsa Recipe

Looking for an easy Sour-Orange Chicken With Avocado-Orange Salsa recipe? Learn how to make Sour-Orange Chicken With Avocado-Orange Salsa using healthy ingredients.


Submitted by rchainay

Makes 4 servings



When grilling's not an option in the winter, try these marinated chicken breasts done under the broiler. They are dressed up with a fresh fruit salsa and made easy thanks to time-saving freshly squeezed orange juice and thinly sliced chicken cutlets, both available at most grocery stores. MAKE AHEAD: The chicken needs to marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator. The salsa should be assembled shortly before serving.

Recipe Ingredients for Sour-Orange Chicken With Avocado-Orange Salsa

1 1/2 pounds skinless, boneless chicken breast
3/4 cup orange juice
1 1/2 tablespoons orange zest
4 tablespoons lime zest
3 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 Freshly ground black pepper
1 tablespoon olive oil
1 avocado
3/4 cup orange juice
2 tablespoons lime juice
4 scallions
1/4 teaspoon salt
1 teaspoon sugar
1 Freshly ground black pepper
1 tablespoon olive oil

Recipe Directions for Sour-Orange Chicken With Avocado-Orange Salsa

  1. For the chicken: Whisk together the orange juice, orange zest, the zest and juice from the limes and the lemon, cumin, salt, pepper and oil in a shallow dish.

  2. Add the chicken cutlets one at a time, making sure to coat each one thoroughly in the marinade. Cover with plastic wrap and let sit at room temperature for 20 to 30 minutes, or refrigerate for up to 2 hours.

  3. For the salsa: Combine the orange juice, lime juice, orange zest, diced orange, avocado, scallions, salt, sugar, pepper to taste and oil in a mixing bowl, tossing gently to combine. Refrigerate until ready to use.

  4. Position the top oven rack 4 to 6 inches from the broiler; preheat the broiler. Have a broiler pan ready, or line a rimmed baking sheet with heavy-duty aluminum foil.

  5. Discard the marinade. Arrange the drained chicken cutlets on the pan or lined baking sheet in a single layer. Broil for about 5 minutes, until the tops are lightly browned, then use tongs to turn over the cutlets and broil for 4 to 5 minutes or until cooked through. Transfer to the stove top (off the heat); let rest for 5 minutes.

  6. Place 2 chicken cutlets on each plate. Top with equal amounts of the avocado-orange salsa. Serve immediately.

  7. NOTE: To section citrus fruit, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the flesh as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

Categories

Chicken, Main Dish, Mexican

Nutrition Facts
Serving Size 364.9g
Amount Per Serving
Calories
370
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
99mg
33%
Sodium
577mg
24%
Potassium
519mg
15%
Total Carbohydrates
19.6g
7%
Dietary Fiber
5.0g
20%
Sugars
10.2g
Protein
37.2g
Vitamin A 9% Vitamin C 121%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very high in vitamin C
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