Citrus Chicken with Peppers

Citrus Chicken with Peppers

Orange and lime juices add a burst of fresh flavor to a 30-minute chicken main dish.

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use orange and yellow bell pepper strips in place of some of the red and green pepper strips
Healthy Hint
Bell peppers have lots of beautiful color, sweet flavor and vitamin C. They also contain a good amount of vitamin A and some minerals.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 75mg;
  • Sodium 850mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 3 Very Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4 ;
    *Percent Daily Values are based on a 2,000 calorie diet.