| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 4 | Boneless; skinless half | |
| ; chicken breasts, | ||
| ; about 1 pound | ||
| Paprika and white pepper; to taste | ||
| 1 | ts | Olive oil |
| 1 | c | Reduced sodium; fat free chicken |
| ; broth | ||
| 1/2 | c | Grapefruit juice |
| 2 | tb | Honey |
| 1 | sm | Onion; sliced |
| 1 | lg | Clov garlic; minced |
| 1 | c | Dry orzo or rice; cooked (to make 3 |
| ; cups) | ||
| 1/2 | tb | Cornstarch |
| 2 | Teaspoons; fresh tarragon and | |
| ; thyme leaves | ||
| 1 | md | Ripe avocado; peeled, seeded and |
| ; sliced | ||
| 1 | sm | Grapefruit; peeled and |
| ; sectioned |
INSTRUCTIONS
Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper. In a large nonstick skillet that has been sprayed with cooking spray, heat oil. Over medium-high heat, quickly brown chicken on both sides, about 5 minutes. Add 3/4 cup broth, grapefruit juice, honey, onion, and garlic; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until chicken is tender. Remove chicken and arrange on platter over orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme. Cook, stirring until sauce thickens. Add avocado and grapefruit; heat briefly. Salt to taste (optional). Serve sauce over chicken and orzo or rice. Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: California Avocado Commission Converted by MM_Buster v2.0n.
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