The nutrition facts are on Calorie Count!
|Sliced Limes by Darwin Bell|
4 frozen (or not) whole boneless skinless chicken breasts (4-6 oz each)
2 tsps olive oil
1 large (or 2 smaller) chipolte peppers from a can - chop
1 large onion- slice
1/2 c chicken broth
1 8 oz. can of lite coconut milk
Juice of 1 medium grapefruit
2-3 small key limes or 1 large lime/ thinly sliced
2 tsp cumin (or more if you like)
2 tsp tumeric (or more if you like)
2 tbsp (or more) of agave syrup or honey
Thaw the frozen breasts for a 1/2 hour in cold water.
Heat olive oil in a large skillet.
Throw in the chicken breasts and brown a couple of minutes each side.
Add the grapefruit juice, chicken broth, coconut milk, peppers, limes, and onion to the skillet.
Add the cumin and tumeric and stir it all together a little. Add the agave or honey.
Cook covered for about an hour.
Salt and pepper to taste.
This is quite a tasty dish. The cumin and tumeric give it a lovely color, and you can heat it up as much as you want by adding even more chipolte or cayenne to it. Also, if you want it sweeter, add more agave or honey. Great served over rice.