Cuban Chicken with Salsa Fresca

1 cup grapefruit juice

2 tbsp olive oil

2 tsp garlic powder

2 tsp cumin

2 tsp paprika

1 tsp crushed red pepper

1 1/4 lbs boneless, skinless chicken breasts

Salsa Fresca:

1 cup grapefruit segments

½ jicama, cubed (substitutes: water chestnut or sunchokes)

½ red onion, chopped

¾ cup grapefruit juice

4 tbsp olive oil

½ cup fresh cilantro, chopped

1 jalapeno pepper, chopped

Heat oven to 400 F.

In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.

To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.

Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.

Serve chicken with salsa fresca.

Find more recipes and family dinner ideas at

Cuban Chicken with Salsa Fresca

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