Ingredients:
1 cup wild rice
1 tablespoon olive oil
1 1/4 lbs skinless chicken breasts, cubed
2 carrots, diced
1 tablespoon dried rosemary leaves, crumbled
1/4 cup reduced-calorie orange marmalade
1/4 cup Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper
Directions:
Cook the rice according to package directions.
In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
Stir in the rosemary.
Cook until chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard, garlic powder, and pepper.
Cook, stirring frequently about 3 minutes.
Add the rice, toss to combine.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.