Ancho-Spiced Chicken Skillet With Grapefruit SalsaActive Time: 30 minutes Total Time: 30 minutes
- 2 grapefruit
- 3 scallions, thinly sliced, whites and greens separated, divided
- Zest and juice of 1 lime
- 2 teaspoons honey
- 1 pound chicken cutlets
- 2 teaspoons ancho chile powder
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
Pat chicken dry and sprinkle both sides with chile powder and salt. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
Meanwhile, add the reserved 1/3 cup juice and scallion whites to the pan, scraping up any browned bits with a wooden spoon. Bring to a simmer. Stir in butter and remove from heat.
Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and the salsa.
Recipe nutrition per serving: 283 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 73 mg, Carbohydrates: 19 g, Fiber: 3 g, Total Sugars: 12 g, Protein: 27 g, Sodium: 407 mg, Vitamin A: 2024 IU.