Citrus Chicken with Peppers-Yum!

Citrus Chicken with Peppers

“This dish is so attractive and healthy. I tried a similar recipe, but the addition of citrus and honey makes it so much better.” Mary Wilhelm - Sparta, Wisconsin

4 ServingsPrep/Total Time: 30 min.

Ingredients

• 1 cup uncooked instant brown rice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 medium sweet orange pepper, sliced
• 1 medium sweet red pepper, sliced
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dash pepper
• Minced fresh basil, optional

Directions

• Prepare rice according to package directions. Meanwhile, in a large
• skillet over medium heat, cook chicken in oil for 4-5 minutes on
• each side or until a thermometer reads 170°. Remove and keep
• warm.
• In the same skillet, saute peppers until tender. In a small bowl,
• combine the cornstarch, orange juice, water and lime juice until
• smooth; stir in the honey, salt, paprika and pepper. Stir into the
• pan. Bring to a boil; cook and stir for 2 minutes or until
• thickened.
• Return chicken to the pan; heat through. Serve with rice. Sprinkle
• with basil if desired.
• Yield: 4 servings
• Nutrition Facts: 1 chicken breast half with peppers and 1/2 cup rice equals 330 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 206 mg sodium, 41 g carbohydrate, 2 g fiber, 26 g protein. 
• Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat
• 
  
• 
  

• © Taste of Home 2012
  2 of 2

  Citrus Chicken with Peppers (continued)

  Directions (continued)

  • Return chicken to the pan; heat through. Serve with rice. Sprinkle
  • with basil if desired.
  • Yield: 4 servings.

  Nutrition Facts: 1 chicken breast half with peppers and 1/2 cup rice equals 330 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 206 mg sodium, 41 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.