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Prep 10min
Total20min
Servings2
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Ingredients
2
skinless boneless chicken breast (about 10 oz)
1/3
cup reduced-sodium chicken broth
1/2
teaspoon garlic powder
1/4
teaspoon pepper
1/2
bell pepper (any color), cut into 1-inch pieces
1/4
cup apricot spreadable fruit, melted
1/4
ripe avocado, sliced
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Steps
1
In 10-inch nonstick skillet, heat chicken breast, broth, garlic powder, pepper and bell pepper over medium-high heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170° F). Remove chicken; keep warm.
2
Pour broth mixture into blender; add spreadable fruit. Cover and blend until red peppers are pureed. Slice chicken breasts crosswise. Arrange chicken and avocado slices on plates; top with sweet pepper sauce.
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