Grilled Chicken Recipe with Jicama & Orange Salsa
An easy grilled chicken recipe with a fresh, simple jicama and orange salsa. Perfect for a light summertime meal.
Servings: 4 Servings
Calories: 394kcal
Ingredients
The Chicken:
- ⅔ cup fresh orange juice about 2 navel oranges
- 3 tablespoons fresh lime juice
- 1 ¼ teaspoons smoked paprika
- 3 cloves garlic smashed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup olive oil
- 4 skinless boneless chicken breasts
The salsa:
- ½ medium jicama cut into ½-inch pieces (about 2 cups)
- 2 large navel oranges segmented & segments cut in half
- 3 tablespoons fresh orange juice about ½ orange
- 1 red jalapeno pepper seeded & membranes removed, diced
- 2 tablespoons minced fresh cilantro
Instructions
The Chicken:
- In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
- Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to medium-high heat and brush the grill with canola oil.
- Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.
- Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.
The Salsa:
- In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
- Serve the chicken topped with the salsa.
Nutrition
Serving: 1Chicken Breast + ¼ of Salsa | Calories: 394kcal | Carbohydrates: 24g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 398mg | Potassium: 672mg | Fiber: 6g | Sugar: 12g | Vitamin A: 680IU | Vitamin C: 94.1mg | Calcium: 59mg | Iron: 1.8mg
