Mint Mania

Another herb to use and two recipes to do the trick. I saw "ruby red grapefruit juice" and was sold. Wonderful sauce on this chicken--add more red pepper for an extra kick.

Minted Peas & Rice with Feta and Grapefruit-Mint Chicken


Minted Peas & Rice with Feta

Ingredients
1 ¼ cups reduced-sodium chicken broth
¾ cup instant brown rice
1 ½ cups frozen peas (6 ounces)
¾ cup sliced scallions
¼ cup finely crumbled feta cheese
¼ cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes. Makes 4 servings, 3/4 cup each.

Nutrition Information: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.

From EatingWell Magazine February/March 2006

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Grapefruit-Mint Chicken

Ingredients
4 boneless, skinless chicken breasts (1-1 ¼ pounds total), trimmed
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
¼ cup finely chopped shallots
¼ teaspoon crushed red pepper
½ cup reduced-sodium chicken broth
½ cup ruby-red grapefruit juice
2 tablespoons chopped fresh mint, divided
2 teaspoons all-purpose flour

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint. Makes 4 servings.

Per serving: 182 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 6 g carbohydrate; 24 g protein; 0 g fiber; 147 mg sodium; 289 mg potassium.

From EatingWell Magazine March 1998