| 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 | t | Olive oil |
| 1 | c | Reduced sodium, fat free |
| chicken | ||
| broth | ||
| 1/2 | c | Grapefruit juice |
| 2 | T | Honey |
| 1 | Onion, sliced | |
| 1 | Clov garlic, minced | |
| 1 | c | Dry orzo or rice, cooked to |
| make 3 | ||
| cups | ||
| 1/2 | T | Cornstarch |
| 2 | Teaspoons, fresh tarragon | |
| and | ||
| thyme leaves | ||
| 1 | Ripe avocado, peeled seeded | |
| and | ||
| sliced | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 556
Calories From Fat: 118
Total Fat: 13.1g
Cholesterol: 254.5mg
Sodium: 1172.3mg
Potassium: 1570.5mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 13.9g
Protein: 87.5g