Lime and Tangerine Chicken Breasts

This easy chicken dish is low in calories, fat, and sodium yet full of fresh herb and citrus flavor.

Lime and Tangerine Chicken Breasts Enlarge Image
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10 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Cook:
13 mins
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Lime and Tangerine Chicken Breasts

Ingredients
1
lime
2
tangerines
 
Nonstick spray coating
6
skinless, boneless chicken breast halves
 
Pepper
1/3
cup chicken broth
1
teaspoon snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
1/4
cup sliced green onion
1/2
teaspoon cornstarch
1
tablespoon water
3
cups hot cooked rice or couscous

Directions

  1. Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.
  2. Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.
  3. Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous. Makes 6 servings.

From the Test Kitchen

Food exchanges:

1-1/2 bread, 3 meat.

Nutrition Facts

(Lime and Tangerine Chicken Breasts)
    Per serving:
  • 241 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 60 mg chol.,
  • 98 mg sodium,
  • 26 g carb.,
  • 1 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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