Chicken Breasts with California Avocado, Grapefruit and Herbs

Ingredients

 * 4 boneless, skinless half-chicken breasts
 * Paprika and white pepper
 * 1 tsp olive oil
 * 1 Cup reduced sodium chicken broth (fat free)
 * ½ Cup grapefruit juice
 * 2 Tbsp honey
 * 1 small onion, sliced
 * 1 large clove garlic, minced
 * 1 Cup dry orzo (rice-shaped pasta) or rice, cooked (3 cups cooked)
 * ½ tsp cornstarch
 * 2 tsp each fresh tarragon and thyme leaves
 * 1 California Avocado, seeded, peeled and sliced
 * 1 small grapefruit, peeled and sectioned

Directions
Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper.

In large non-stick skillet, sprayed with no-stick cooking spray, heat oil.

Over medium-high heat, quickly brown chicken on both sides, about 5 minutes.

Add 3/4 cup broth, grapefruit juice, honey, onion and garlic; bring to a boil.

Reduce heat; cover and simmer for 10 - 12 minutes until chicken is tender.

Remove chicken and arrange on cooked orzo or rice; keep warm.

Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.

Cook, stirring until sauce thickens.

Add avocado and grapefruit; heat briefly. Salt to taste (optional).

Serve sauce over chicken and orzo or rice.