Chicken Breasts With Avocado, Grapefruit, And Herbs

Recipe Ingredients

4		Boneless - skinless half chicken breasts, about 1 pound
		Paprika and white pepper - to taste
1 teaspoon	5ml	Olive oil
1 cup	237ml	Reduced sodium - fat free chicken broth
1/2 cup	118ml	Grapefruit juice
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Onion - sliced (small)
1		Garlic - minced
1 cup	160g / 5.6oz	Dry orzo or rice - cooked (to make 3 cups)
1/2 tablespoon	7.5ml	Cornstarch
2 teaspoons	10ml	-- fresh tarragon and thyme leaves
1		Ripe avocado - peeled, seeded and (medium) sliced
1		Grapefruit - peeled and (small) sectioned

Recipe 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.

Source:
California Avocado Commission

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