Citrus Chicken with Peppers

By Totlxtc

Ingredients

• 1 * 1 cup uncooked instant brown rice
• 4 * 4 boneless skinless chicken breast halves (4 ounces each)
• 1 * 1 tablespoon canola oil
• 1 * 1 medium sweet orange pepper, sliced
• 1 * 1 medium sweet red pepper, sliced
• 1 * 1 tablespoon cornstarch
• 1/3 * 1/3 cup orange juice
• 2 * 2 tablespoons water
• 2 * 2 tablespoons lime juice
• 2 * 2 tablespoons honey
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon paprika
• * Dash pepper
• * Minced fresh basil, optional

Details

Servings 4

Preparation

Step 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 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.