Grilled Citrus-Marinated Chicken with Jicama Slaw

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender grilled chicken breasts marinated in bright citrus juices paired with a refreshing, crunchy jicama slaw for a light and healthy summer meal. This Latin American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups peeled and julienned jicama
• 1 medium julienned red bell pepper
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a shallow dish, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate at room temperature for 20 minutes.
2. Step 2: Meanwhile, combine 2 cups peeled and julienned jicama, 1 medium julienned red bell pepper, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro in a large bowl.
3. Step 3: In a small bowl, whisk 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the jicama mixture and toss to coat. Refrigerate until serving.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
5. Step 5: Let chicken rest 5 minutes before slicing. Serve the grilled chicken alongside the chilled jicama slaw for a refreshing meal.