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Prep 30min
Total0min
Servings4
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Ingredients
2
cups uncooked instant rice
2
cups water
4
boneless skinless chicken breast halves
1
medium red bell pepper, cut into bite-sized strips
1
medium green bell pepper, cut into bite-sized strips
1/3
cup orange juice
2
tablespoons lime juice
2
tablespoons honey
1/2
teaspoon paprika
1/4
teaspoon salt
Dash pepper
1
tablespoon cornstarch
2
tablespoons water
Chopped fresh cilantro, if desired
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Steps
1
Cook rice in 2 cups water as directed on package.
2
Meanwhile, place chicken breast halves in large skillet. Arrange bell pepper strips around chicken. In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; mix well.
3
Pour orange juice mixture over chicken and bell peppers. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear. With slotted spoon, remove chicken from skillet; place on serving platter and cover to keep warm.
4
In small bowl, blend cornstarch and 2 tablespoons water until smooth. Stir into hot liquid in skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Spoon sauce over chicken; sprinkle with cilantro. Serve with rice.
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Use orange and yellow bell pepper strips in place of some of the red and green pepper strips
Bell peppers have lots of beautiful color, sweet flavor and vitamin C. They also contain a good amount of vitamin A and some minerals.
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
850mg
35%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
4%
Sugars
14g
Protein
32g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
76%
76%
Calcium
4%
4%
Iron
18%
18%
Exchanges:
4 Starch; 3 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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