Citrus Chicken with Peppers Recipe
Citrus Chicken with Peppers Recipe photo by Taste of Home

Citrus Chicken with Peppers Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 cup uncooked Minute® 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.
Originally published as Citrus Chicken with Peppers in Healthy Cooking October/November 2008, p61

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Citrus Chicken with Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2012

This was very good, everyone enjoyed it. It turned plain chicken into something special and made a great presentation. I would definately make this again.

MY REVIEW
Reviewed Nov. 18, 2011

It was easy, quick, and most of all very good. I think it would be better with chicken thighs if you like dark meat. Chicken breast seems to come out dry.

MY REVIEW
Reviewed Oct. 2, 2009

PS: It also has onions in it.

MY REVIEW
Reviewed Oct. 2, 2009

I have a similar recipe that uses tarragon instead of basil. It is delicious with pork also. My family LOVES it!!

Sue, Hiawassee, GA

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