Photo of Pan-Roasted Grapefruit Chicken with Thyme Jus by WW

Pan-Roasted Grapefruit Chicken with Thyme Jus

Points® value
Total Time
55 min
30 min
25 min
The chicken's marinade becomes the base for a delicious sauce.


Pink grapefruit juice

8 fl oz, from 1 large Ruby Red or other pink grapefruit


1 large, (for chopping - you need 2 grapefruits total for this recipe)

Dijon mustard

2 tbsp(s)


1 tbsp(s)

Fresh thyme

1 tbsp(s), leaves

Uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces

Brussels sprouts

2 cup(s), halved (about 7 1/2 oz)


2 medium, peeled, thickly sliced

Olive oil

1 tbsp(s)

Kosher salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste


2 cup(s), chopped


2 large, thinly sliced

Plain fat free Greek yogurt

½ cup(s)


  1. Stir together grapefruit juice, mustard, honey, and thyme in a large rimmed, glass dish. Arrange chicken in a single layer; turn to coat, and set aside for 30 minutes. Peel and dice grapefruit; set aside.
  2. Preheat oven to 400°F.
  3. In a medium baking dish, toss together Brussels sprouts, carrots, oil, salt, and pepper; roast 10 minutes.
  4. While vegetables begin to roast, sear chicken. Heat a large sauté pan over medium-high heat. Remove chicken from marinade (reserve marinade), and sear chicken, top side down, 1-2 minutes. Flip and cook 1 minute more (do in two batches if necessary). Remove from heat. Remove roasting pan from oven; stir vegetables and top with kale. Arrange chicken over vegetables; roast until chicken is cooked through (should be an internal temperature of 165°F), about 10-12 minutes.
  5. Remove baking dish from oven; stir vegetables; add kale; set chicken on top. Roast until chicken is cooked through (165F), about 10-12 minutes.
  6. Reheat sauté pan to high heat; add shallots and sauté for 30 seconds. Add reserved marinade; boil 1-2 minutes (to kill bacteria). Reduce heat to medium and cook, stirring occasionally, until sauce is reduced by half, about 2 minutes. Remove from heat; whisk in yogurt. Fold in diced grapefruit and season to taste (optional); serve over chicken and vegetables.


Serving size: 4 oz chicken, 1/2 c vegetables and 3 ½ Tbsp sauce