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  • 4 boneless, skinless chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup duck sauce
  • 1/4 cup marinara sauce
  • 1 teaspoon mango hot sauce
  • 3/4 cup fresh pink grapefruit juice
  • 1 cup Italian seasoned bread crumbs (low carb version)
  • 1 ripe nectarine, pitted and sliced
  • Preheat oven to 375 degrees. Line a baking dish with parchment paper.
  • In a large bowl, mix all spices. Toss with chicken breasts until evenly coated.
  • In another bowl, combine duck sauce, marinara sauce, mango hot sauce, and 1/4 cup grapefruit juice.
  • Coat chicken evenly with sauce mixture.
  • Place bread crumbs in a shallow dish and dredge chicken until evenly breaded. Place nectarine slices around the edge of baking dish.
  • Bake in preheated oven for 15 minutes. Turn chicken, pour 1/2 cup grapefruit juice over chicken and continue cooking for another 15 minutes or unil done.