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Grapefruit-Mint Chicken

March 1998

Your rating: None Average: 2.7 (3 votes)

Tart grapefruit juice and fresh mint invigorate the taste buds.


Grapefruit-Mint Chicken Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
  • Salt & freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup finely chopped shallots
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup ruby-red grapefruit juice
  • 2 tablespoons chopped fresh mint, divided
  • 2 teaspoons all-purpose flour

Preparation

  1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
  2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
  3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint.

Nutrition

Per serving: 181 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 199 mg sodium; 315 mg potassium.

Nutrition Bonus: Vitamin C (22% dv).

Carbohydrate Servings: 1/2

Exchanges: 3 lean meat, 1/2 fat



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Recipe Categories

Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Middle Eastern
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
March 1998

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