Add easy orange flavor to chicken breast tenders by cooking the chicken in a mixture of bell peppers, garlic, orange marmalade and curry powder.
2 cups uncooked instant rice
3/4 pound chicken breast tenders
2 tablespoons all-purpose flour
1 teaspoon vegetable oil
2 medium-size green bell peppers, cut into strips
1 tablespoon minced garlic
1/2 cup low-sodium chicken broth
1/3 cup low-sugar orange marmalade
1 teaspoon curry powder
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine chicken and flour in a zip-top plastic bag. Seal bag, and shake gently to coat chicken.
Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips and garlic; cook, stirring constantly, 1 minute. Add chicken, and cook, stirring constantly, 6 minutes or until chicken is lightly browned. Add broth, marmalade, and curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.