Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless -- skinless half
                        -- chicken breasts,
                        -- about 1 pound
                        paprika and white pepper -- to taste
   1      teaspoon      olive oil
   1      cup           reduced sodium -- fat free chicken
                        -- broth
     1/2  cup           grapefruit juice
   2      tablespoons   honey
   1      small         onion -- sliced
   1      large   clov  garlic -- minced
   1      cup           dry orzo or rice -- cooked (to make 3
                        -- cups)
     1/2  tablespoon    cornstarch
   2      teaspoons     -- fresh tarragon and
                        -- thyme leaves
   1      medium        ripe avocado -- peeled, seeded and
                        -- sliced
   1      small         grapefruit -- peeled and
                        -- sectioned

Preparation:

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.