Spicy Chicken in Coconut Citrus Cream Sauce

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Serving: Serves 4
Prep Time: 25 Minutes
Cooking Time: 23 to 25 Minutes, Marinate 1-3 Hours

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Note: Wash hands with soap and water.
1. Place chicken breasts in a single layer in a large dish; set aside.
2. In a small bowl, combine honey, oil, 1 tablespoon water, paprika, cayenne pepper and garlic powder; pour mixture over chicken and flip to coat. Cover and refrigerate for 1 to 3 hours.
3. Preheat oven to 425 degrees Fahrenheit.
4. In a medium saucepan over medium heat, combine grapefruit juice, coconut milk, cream cheese, wine, stevia sweetener and pepper to taste; let boil 3 minutes.
5. In a small bowl, combine cornstarch and remaining water and stir until cornstarch dissolves; add to coconut milk mixture and stir until slightly thick.
6. Remove from heat. Arrange chicken breasts in a single layer on a foil-lined baking sheet; discard used marinade.
7. Bake for 20 to 22 minutes or until chicken is cooked through.
8. Place some sauce on a serving dish and top with a chicken breast.
9. Garnish with grapefruit, pineapple and parsley and serve.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 355 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 8g)
Protein: 29g
Total Carbohydrates: 24g (Dietary Fiber: 1g
Sugars: 20g)
Cholesterol: 103mg
Sodium: 186mg