Citrus Chicken with Peppers Recipe

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

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4 5 5
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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
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Citrus Chicken with Peppers in Healthy Cooking October/November 2008, p61

Nutritional Facts

1 each: 330 calories, 7g fat (1g saturated fat), 63mg cholesterol, 206mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

  • 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
  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

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Reviews forCitrus Chicken with Peppers

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Bitterman User ID: 8688636 242460
Reviewed Jan. 24, 2016

"Not a fan. So super sweet with a slimy texture."

MY REVIEW
JLinnGS User ID: 4301775 91438
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
tcugrad User ID: 6335125 91420
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
Grambosue User ID: 4380936 175381
Reviewed Oct. 2, 2009

"PS: It also has onions in it."

MY REVIEW
Grambosue User ID: 4380936 142179
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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