Chicken Breasts with Avocado, Grapefruit and Rice - serves 4

4 boneless, skinless half chicken breasts, about 1 pound
Paprika and white pepper, to taste
1 tsp olive oil
1 cup reduced sodium, fat free chicken broth
1/2 cup grapefruit juice
2 tbsp honey
1 sm onion, sliced
1 lrg clov garlic, minced
1 cup dry orzo or rice, cooked (to make 3 cups)
1/2 tbsp cornstarch
2 tsp fresh tarragon and thyme leaves
1 med ripe avocado, peeled, seeded and sliced
1 sm grapefruit, peeled and sectioned

Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper. In a large nonstick skillet that has been sprayed with 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 to 12 minutes or until chicken is tender. Remove chicken and arrange on platter over 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.