Chicken Breasts with Avocado, Grapefruit, And Herbs
Ingredients
- Paprika and white pepper to taste
- 1 c Dry orzo, cooked or rice
- thyme leaves
- 1 sm Onion sliced
- 1 lg clove garlic minced
- 1 c Reduced sodium fat free broth
- 2 tb Honey
- 1 sm Grapefruit peeled and sectioned
- 1/2 tb Cornstarch
- 2 ts fresh tarragon
- 1 md avocado Ripe, peeled, seeded and sliced
- ; sliced
- 4 Boneless skinless half chicken breasts about 1 pound
- 1 ts olive oil
- 1/2 c Grapefruit juice
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.
