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Citrus Chicken with Peppers

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.
© Taste of Home 2013

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013