Roasted Boneless Chicken Breast with Banana-Orange Relish

Roasted Boneless Chicken Breast with Banana-Orange Relish

  • 1 pound Boneless Chicken Breast (See Tip)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 2  ripe bananas, diced
  • 1/2 teaspoon freshly grated orange zest
  • 2  oranges, peeled, segmented  and chopped (see Tips)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  1.  To prepare chicken: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
  2. Cut breast into 2 portions if large. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
  3. Bake the chicken until it is juicy when pressed with a knife, 8 to 12 minutes, depending on thickness.
  4. To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted chicken.

Tip: To segment or (suprême) an orange: 1. Slice both ends off the fruit. 2. With a sharp knife, remove the peel and white pith; discard. 3. Cut the segments from the surrounding membranes.

Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterrey Bay Aquarium Seafood Watch at seafoodwatch.org.

Tonight I’m serving with shoe-peg corn, green garden salad and fresh fruit compote.

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