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
Whisk together first 5 ingredients. Reserve ¼ 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 ¼ 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 ½ cup brown rice on each plate. Top with chicken breast, drizzle with sauce, and serve.
Nutrition Information
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
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2018/09/orange-marmalade-almond-chicken/