Mojo is a garlicky citrus vinaigrette that’s a staple of Cuban cooking. While it’s the perfect complement to these chicken breasts, it also adds a lively zip to shrimp or pork chops.

2 boneless skinless chicken breast halves
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1 teaspoon cumin seeds
2 tablespoons olive oil
4 large garlic cloves, minced
1/4 cup fresh orange juice
2 teaspoons lemon juice
2 thin orange slices
2 thin lemon slices
2 tablespoons chopped fresh parsley, divided

1. Sprinkle both sides of chicken breasts with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Press cumin seeds into both sides of chicken.

2. Heat oil in large skillet over medium heat until hot. Add chicken; cook 7 to 9 minutes or until golden brown and no longer pink in center, turning once. Place on plate; cover loosely with foil.

3. Add garlic to skillet; cook and stir 30 to 60 seconds or until fragrant. Add orange juice, lemon juice, orange slices, lemon slices and 1 tablespoon of the parsley. Bring to a simmer, stirring to scrape up any browned bits from bottom of skillet. Stir in remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. Serve chicken with sauce; spoon lemon slices and orange slices over chicken, if desired. Sprinkle with remaining 1 tablespoon parsley.

2 servings

PER SERVING: 305 calories, 18 g total fat (3 g saturated fat), 27.5 g protein, 9 g carbohydrate, 75 mg cholesterol, 515 mg sodium, 1 g fiber