Orange Marmalade Almond Chicken

Orange Marmalade Almond Chicken

Entree

Prep time: 1 hour

Total time: 1 hour 15 mins

INGREDIENTS

1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon fresh ground white pepper
4 (approx. 4 oz each) boneless, skinless chicken breast halves
1 tablespoon olive oil
2 cups organic low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1/2 teaspoon each salt and fresh ground black pepper
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds, toasted
2 cups cooked brown rice

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INSTRUCTIONS

Whisk together first 5 ingredients. Reserve 1/4 cup for sauce. Pour remaining marinade into plastic zippered bag. Add chicken, chill 1 hour.
Remove chicken from marinade; discard marinade; cook chicken in hot oil in a large skillet over medium-high heat 5 minutes on each side. Remove chicken, reserving drippings in skillet.
Add reserved 1/4 cup marinade mixture and chicken broth to skillet, stirring to loosen browned bits from bottom of skillet.
Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute. Stir in marmalade and next 4 ingredients.
Return chicken to skillet and spoon sauce over chicken. Cover and let simmer for 5 minutes over low heat. Sprinkle with parsley and almonds.
To serve, place 1/2 cup brown rice on each plate. Top with chicken breast, drizzle with sauce, and serve.

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NOTES

Exchanges: 3 Carbohydrate, 4 Protein, 3 Fats

NUTRITION INFORMATION

SERVING SIZE: 1/2 cup brown rice + 4 oz chicken breast

CALORIES: 440

FAT: 16 g

CARBOHYDRATES: 45 g

SODIUM: 690 mg

FIBER: 3 g

PROTEIN: 28 g

CHOLESTEROL: 70 mg

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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