RCI-MT.004.0161.001
Chicken Breasts with California Avocado, Grapefruit and Herbs
Chicken Breasts with California Avocado, Grapefruit and Herbs from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- boneless4 unitskinless half-Chicken breasts
- paprika and white pepper1 unit
- 1 tsp
- 1 Cup
- ½ Cup
- 2 Tbsp
- Onion1 smallsliced
- clove garlic1 largeminced
- dry orzo (rice-shaped Pasta) or rice1 Cupcooked (3 cups cooked)
- ½ tsp
- each fresh tarragon and thyme leaves2 tsp
- California avocado1 unitseeded, peeled and sliced
- grapefruit1 smallpeeled and sectioned
Method
1
Season both sides of the chicken breasts with paprika and white pepper.
2
Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken breasts in the pan and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
12 minutes
3
Remove chicken from the skillet and set aside on a clean plate.
4
In the same skillet, add the sliced onion and cook over medium heat for 3-4 minutes until softened, stirring occasionally.
4 minutes
5
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
6
Pour in the reduced sodium chicken broth and grapefruit juice, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits.
2 minutes
7
Whisk the cornstarch with 1 teaspoon of water in a small bowl, then stir this slurry into the broth mixture to thicken the sauce.
8
Add the honey, fresh tarragon, and thyme leaves to the sauce and stir well to combine.
1 minutes
9
Return the cooked chicken breasts to the skillet and simmer gently in the sauce for 3-5 minutes to allow the flavors to meld.
4 minutes
10
Gently fold in the sliced California avocado and grapefruit sections just before serving, being careful not to break them up.
11
Divide the cooked orzo or rice among four serving plates and top each portion with a chicken breast, grapefruit-herb sauce, avocado, and grapefruit sections.