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Citrus Chicken with Peppers Recipe

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“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

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4 Servings
Prep/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 meat 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 very lean meat, 1/2 fat.

Citrus Chicken with Peppers published in Healthy Cooking October/November 2008, p61

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