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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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4|
|Calories from Fat: 140 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 687.6mg||18 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 29.3g|
|Protein 4.3g||6 %|
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Calories per serving: 296
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