Citrus Chicken

By sexyswamprat

  • 1 c grapefruit juice

  • 1/4 c frozen orange juice concentrate

  • 2 tbsp honey

  • 1 tbsp fresh lemon juice

  • 2 tsp grated peeled gingerroot

  • 1/8 tsp crushed red pepper flakes

  • 4 boneless, skinless chicken breast halves (about 4 oz each)

  • vegetable oil spray

  • 1 tbsp light tub margarine

  • 1/4 tsp salt

  1. In a medium nonmetallic bowl, stir together the grapefruit juice, orange juice concentrate, honey, lemon juice, gingerroot, and red pepper flakes. Remove and set aside 1 cup juice mixture. Add the chicken pieces to the juice mixture remaining in the bowl. Turn the chicken to coat. Let marinate for 15 minutes, turning occasionally. Heat a 12-inch nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Remove the chicken from the marinade; discard the marinade. Cook the chicken for 5 minutes. Turn over and cook for 5 to 6 minutes, or until no longer pink in the center. Place on a plate. Stir the reserved 1 cup juice mixture into the pan residue. Increase the heat to high and bring to a boil. Boil for 3 minutes, or until the mixture is reduced to 1/2 cup, scraping the bottom and sides of the pan. Remove from the heat. Stir in the margarine and salt. Pour over the chicken.

  2. Makes 4 Servings.

Nutritional Facts

Nutrients Per Serving
192 Calories
37 Calories from Fat
4 g Total Fat
0.8 g Saturated Fat
0.9 g Polyunsaturated Fat
1.6 g Monounsaturated Fat
12 g Total Carbohydrate
0 g Dietary Fiber
10 g Sugars
26 g Protein
69 mg Cholesterol
229 mg Sodium

dinner grapefruit juice ginger chicken chicken chicken/poultry chicken/poultry skillet vitamin c b vitamins iron gluten free dairy free stovetop main dish anti inflammatory

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