Chicken Breasts with Avocado, Grapefruit, And Herbs
Try this Chicken Breasts with Avocado, Grapefruit, And Herbs recipe, or contribute your own. "Corn" and "Italian" are two of the tags cooks chose for Chicken Breasts with Avocado, Grapefruit, And Herbs.
Yield: 4 Ready in 1 hours
10 people trying soon
|Paprika and white pepper; to taste|
|1 cDry orzo, cooked; or rice|
|1 smOnion; sliced|
|1 lg clovegarlic; minced|
|1 cReduced sodium; fat free broth|
|1 smGrapefruit; peeled and sectioned|
|2 tsfresh tarragon|
|1 mdavocado; Ripe, peeled, seeded and sliced|
|4 Boneless; skinless half chicken breasts about 1 pound|
|1 tsolive oil|
|1/2 cGrapefruit juice|
Chicken Breasts with Avocado, Grapefruit, And Herbs Preparation
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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