MAIN DISH

YOGURT AND SPICE MARINATED CHICKEN WITH GRAPEFRUIT RELISH

Start to finish: 40 minutes (15 minutes active)

• ¼ cup nonfat plain yogurt

• 3 tablespoons lime juice, divided

• 2 teaspoons olive oil

• 2 teaspoons minced garlic

• 1 ½ 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 ¾ cup)

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon honey

• ½ to 1 jalapeño, seeded and finely chopped, to taste

• Ground pepper, to taste

In a medium bowl, whisk together the yogurt, 2 tablespoons of the lime juice, olive oil, garlic, cumin, paprika and ½ 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.

Meanwhile, in a small bowl, combine the grapefruit sections, onion, cilantro, honey, jalapeño, pepper, the remaining tablespoon of lime juice and the remaining ½ teaspoon of salt. Set aside.

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 per side. Serve with grapefruit relish. Makes 4 servings.

Per serving: 242 calories (40 percent from fat) 4 g fat (1 g saturated, 0 trans fats),66 mg cholesterol, 22 g carbohydrate, 28 g protein, 2 g fiber, 681 mg sodium.

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