Citrus-Scented Chicken Breasts
December, 2005

Serves 1, with leftovers / A great recipe for a healthy-cooking staple: boneless skinless chicken breast. In less than 20 minutes, you'll have dinner ready for tonight and prepped for tomorrow night. Serve with steamed broccoli and rice pilaf with toasted almonds.

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breast halves (about 5 ounces each)
Lemon pepper
3 tablespoons finely chopped onion
1 cup low-sodium chicken broth
4 tablespoons orange juice
2 teaspoons agave nectar or honey
1 teaspoon butter


1. Heat olive oil in a nonstick skillet over medium heat. Season chicken on both sides with lemon pepper. Sauté for 4 minutes on each side, until chicken is slightly undercooked.
2. Add onion to pan with chicken and sauté until opaque, 1–2 minutes. Add chicken broth and increase heat to medium-high. Gently boil until sauce is reduced by half and looks syrupy, 8–10 minutes. Add orange juice and agave or honey; simmer for 1–2 minutes until thick. Remove chicken from pan. Add butter, stir, and pour over chicken.
3. Set aside one chicken breast for day two.


PER SERVING: 292 cal, 35% fat cal, 12g fat, 3g sat fat, 84mg chol, 36g protein, 11g carb, 0g fiber, 320mg sodium