Chicken Breasts with California Avocado, Grapefruit and Herbs


  • 4 boneless, skinless half-Chicken breasts
  • paprika and white pepper
  • 1 tsp olive oil
  • 1 Cup reduced sodium chicken broth (fat free)
  • ½ Cup grapefruit juice
  • 2 Tbsp honey
  • 1 small Onion, sliced
  • 1 large clove garlic, minced
  • 1 Cup dry orzo (rice-shaped Pasta) or rice, cooked (3 cups cooked)
  • ½ tsp cornstarch
  • 2 tsp each fresh tarragon and thyme leaves
  • 1 Hass Avocado|California avocado, seeded, peeled and sliced
  • 1 small grapefruit, peeled and sectioned


Rinse Chicken breasts and pat dry; remove any excess fat. Lightly sprinkle Chicken with paprika and pepper.

In large non-stick skillet, sprayed with no-stick cooking spray, heat oil.

Over medium-high heat, quickly brown Chicken on both sides, about 5 minutes.

Add 3/4 cup broth, grapefruit juice, honey, Onion and garlic; bring to a boil.

Reduce heat; cover and simmer for 10 - 12 minutes until Chicken is tender.

Remove Chicken and arrange on cooked orzo or rice; keep warm.

Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.

Cook, stirring until sauce thickens.

Add avocado and grapefruit; heat briefly. salt to taste (optional).

Serve sauce over Chicken and orzo or rice.