Yogurt and Spice Marinated Chicken With Grapefruit Relish

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 3/4 cup)

2 tablespoons chopped fresh cilantro

1 tablespoon honey

½-1 jalapeno pepper, seeded and finely chopped, to taste

Ground black pepper, to taste

In a medium bowl, whisk together the yogurt, 2 tablespoons lime juice, olive oil, garlic, cumin, paprika and 1/2 teaspoon 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, jalapeno, black pepper, the remaining lime juice and the remaining salt. Set aside.

Heat the grill.

Arrange the chicken on grates and cook 6 to 7 minutes on indirect heat, turning half way, until chicken is browned on the outside and no longer pink on the inside. Serve with grapefruit relish.

Serves four.

@Recipe nutrition:Nutrition values per serving: 242 calories, 4 g fat (1 g saturated), 22 g carbohydrates, 2 g fiber, 28 g protein, 66 mg cholesterol, 681 mg sodium.

Associated Press