Rosemary Grapefruit Glow

• •1.5 lb boneless, skinless chicken breasts
• •2 grapefruit, large
• •2 tablespoon fresh rosemary, finely chopped
• •2 fresh rosemary sprigs
• •3 garlic cloves, minced
• •3 tablespoon olive oil
• •0.8 cup chicken broth, low sodium
• •1 teaspoon honey or maple syrup (optional)
• •1 tablespoon unsalted butter
• •1 lb carrots, peeled and cut into 1-inch pieces
• •1 lb Yukon Gold potatoes, scrubbed and quartered
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 400°F (200°C). On a large baking sheet, toss the carrots and potatoes with 1 tablespoon of olive oil, salt, and pepper. Add 1 fresh rosemary sprig to the vegetables. Roast for 30-35 minutes, or until tender and lightly caramelized, flipping halfway through.

2. 2

   While vegetables are roasting, prepare the chicken. Pat chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.

3. 3

   Zest one grapefruit and set aside 1 teaspoon of zest. Halve both grapefruits and juice them, aiming for about 0.5 cup of fresh grapefruit juice.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet (oven-safe if you prefer to finish chicken in the oven, though not strictly necessary for this recipe) over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.

5. 5

   Reduce heat to medium. Add minced garlic and chopped rosemary to the skillet. Sauté for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.

6. 6

   Pour in the grapefruit juice and chicken broth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced by about one-third and slightly thickened. Stir in the reserved grapefruit zest and the optional honey or maple syrup.

7. 7

   Remove the skillet from the heat and swirl in the unsalted butter until melted and incorporated, creating a glossy sauce.

8. 8

   Return the chicken breasts to the skillet, turning to coat them thoroughly with the sauce. Slice chicken if desired before serving.

9. 9

   Serve the Rosemary Grapefruit Glow chicken immediately with the roasted carrots and potatoes. Drizzle extra sauce over the chicken and vegetables.

Chef's Tips

• 💡Don't overcrowd the pan when searing chicken; work in batches if necessary to ensure a good sear.
• 💡For extra flavor, you can add a splash of dry white wine (like Sauvignon Blanc) along with the chicken broth in step 6.
• 💡Adjust the amount of honey or maple syrup to your taste, depending on the sweetness of your grapefruit and your preference.
• 💡Ensure your chicken is completely dry before seasoning and searing for the best browning.
• 💡If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce in step 6.