This healthy chicken fajita recipe gets a fresh spin with a sweet, tart and spicy grapefruit salsa. If you like, skip the fajitas altogether and serve the salsa on fish, steak or even with a bowl of chips. Adjust the amount of jalapeno to tailor the heat level.

Chicken Fajitas with Red Grapefruit Salsa

Serves 8

Active Time: 1 hour

Total Time: 2 hours (including 1 hour marinating time)

For the salsa:

2 large red grapefruit (about 1 pound each)

1 medium tomato, finely chopped

1 cup diced green and/or yellow bell pepper

1 jalapeno pepper, minced

1/2 cup chopped red onion

2 tablespoons lime juice

1/2 teaspoon salt

2 tablespoons chopped fresh cilantro

For the fajitas:

4 (8-ounce) boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 tablespoon Mexican oregano, crumbled

3/4 teaspoon salt

Ground pepper to taste

16 warm corn or flour tortillas

Sliced radishes and/or jicama for garnish

1. To prepare salsa: Working over a medium nonreactive bowl, supreme grapefruit (see tips). Squeeze the membranes to extract any extra juice. Drain all the juice into a separate bowl and set aside. Add tomato, bell pepper, jalapeno, onion, lime juice and 1/2 teaspoon salt to the fruit; mix well. Refrigerate for at least 30 minutes and up to 2 hours. Stir in cilantro just before serving.

2. To prepare fajitas: Cut chicken in half horizontally, holding the knife parallel to the cutting board. Place the chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness.

3. Combine oil, garlic, oregano and the reserved grapefruit juice in a large, shallow nonreactive dish. Add the chicken to the marinade; turn to coat well. Cover and refrigerate for at least 1 hour and up to 2 hours.

4. Preheat grill to medium-high or heat a grill pan over medium-high heat. Remove the chicken from the marinade and let stand at room temperature while the grill heats. (Discard marinade.)

5. Season the chicken with salt and pepper. Oil the grill rack (or pan). Grill the chicken, turning once, until just cooked through, 5 to 7 minutes total.

6. Transfer the chicken to a clean cutting board. Slice crosswise into 1/2-inch-thick strips. Serve with tortillas and the grapefruit salsa, garnished with radishes and/or jicama, if desired.

Make-ahead tips

--Prepare salsa without cilantro (Step 1) and marinate chicken (Steps 2-3) up to 2 hours ahead.

--To supreme (pith-free citrus sections), cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.

--Be sure to use a nonreactive pan, baking dish or bowl -- stainless-steel, enamel-coated or glass -- when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Recipe nutrition: Per serving: 285 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Carbohydrates: 28 g, Fiber: 4 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 29 g, Sodium: 438 mg, Potassium: 621 mg, Folate: 25 mcg, Calcium: 58 mg

Carbohydrate Servings: 2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)