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Citrus Chicken with Peppers

My recipe this week is "lighter" because many of us (me on the top of the list) are looking to eat healthier after the holiday bingeing. This recipe is tasty and healthy and easy!

Citrus Chicken with Peppers

  • 1 cup uncooked instant brown rice
  • 4 boneless skinless chicken breast halves
  • 1 T canola oil
  • 1 medium sweet orange pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 1 T cornstarch
  • One-third cup orange juice
  • 2 T water
  • 2 T lime juice
  • 2 T honey
  • One-fourth teaspoon salt
  • One-fourth teaspoon paprika
  • Pepper to taste
  • Minced fresh basil, optional

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 juices run clear. Remove and keep warm. In the same skillet, sauté 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 and bring to a boil. Cook and stir for two minutes or until thickened. Return chicken to pan and heat through. Serve with rice and sprinkle with basil if desired.

This recipe appeared in the October/November 2008 issue of Healthy Cooking magazine.

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