Orange Marmalade Almond Chicken
Nutrition Information
  • Serves: 4 servings
  • Serving Size: ½ 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
Type: Entree
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • ⅓ cup lemon juice
  • 3 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ 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
  • ½ teaspoon each salt and fresh ground black pepper
  • ¼ teaspoon dried crushed red pepper
  • 2 tablespoons chopped fresh parsley
  • ¼ cup sliced almonds, toasted
  • 2 cups cooked brown rice
Instructions
  1. Whisk together first 5 ingredients. Reserve ¼ cup for sauce. Pour remaining marinade into plastic zippered bag. Add chicken, chill 1 hour.
  2. 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.
  3. Add reserved ¼ cup marinade mixture and chicken broth to skillet, stirring to loosen browned bits from bottom of skillet.
  4. 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.
  5. Return chicken to skillet and spoon sauce over chicken. Cover and let simmer for 5 minutes over low heat. Sprinkle with parsley and almonds.
  6. To serve, place ½ cup brown rice on each plate. Top with chicken breast, drizzle with sauce, and serve.
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Exchanges: 3 Carbohydrate, 4 Protein, 3 Fats