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Add a photoServings: 4
Ingredients
- 1 lb skinless boneless chicken breast
- 1/4 tsp paprika
- 1 tsp canola oil
- 2 x cloves garlic chopped
- 1/3 c. low sugar Apricot Preserves
- 1/4 c. orange juice
- 1 Tbsp. chopped fresh cilantro
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Directions
- 1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
- 2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add in the chicken and cook for 4 min.
- Turn the chicken over and cook for 4 to 6 min more or possibly till the chicken is no longer pink. Transfer to a serving platter and cover to keep hot.
- 3. Add in the oil to the skillet and heat over medium-high heat. Add in the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 43mg | 14% |
| Sodium 59mg | 2% |
| Potassium 250mg | 7% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.9g | 9% |
| Protein 17.43g | 28% |
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