CITRUS CHICKEN WITH PEPPERS

Citrus Chicken with Peppers image

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

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 14

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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

Steps:

Cook rice in 2 cups water as directed on package.
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.
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.
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.

Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 14 g