| |
| INGREDIENTS |
| 1 tsp. |
vegetable oil |
| |
nonfat cooking spray |
| 1/2 c. |
chopped red onion |
| 1/2 tsp. |
dried thyme |
| 1/2 tsp. |
salt |
| 4 |
(4 ounce) boneless skinless chicken breasts |
| 1/2 c. |
seedless raspberry preserves |
| 2 tbsp. |
balsamic vinegar |
| 1/4 tsp. |
pepper |
| 1 c. |
Fast Cooking Brown Rice |
| 1 1/2 c. |
low sodium, fat- free chicken broth |
|
|
|
| RECIPE |
- Prepare rice according to package for 4 servings using low sodium, fat- free chicken broth instead of water.
- Heat oil in large skillet coated with cooking spray over medium-high heat.
- Add onion. Sauté 5 minutes or until tender.
- Combine ¼ teaspoon salt, pepper and thyme. Sprinkle over chicken.
- Add chicken to skillet and sauté on each side until golden brown and cooked through.
- Remove chicken to plate, keep warm.
- Reduce heat to medium-low.
- Add remaining salt, preserves, vinegar, and pepper, stirring constantly until preserves have melted.
- Serve chicken with rice and sauce.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast with ½ cup rice and 2 tablespoons sauce
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
330 |
|
| Total Fat |
4 g |
|
| Sodium |
410 mg |
|
| Total Carbohydrates |
32 g |
|
| Fiber |
1 g |
|
| Protein |
41 g |
|
|
|
