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Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup rice, 1 chicken breast half, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cook rice according to package directions, omitting salt and fat.

  • Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; sauté 1 minute. Stir in rice and 1/4 teaspoon salt; sauté 1 1/2 minutes. Stir in parsley and lemon juice.

  • Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

419 calories; fat 8.2g; saturated fat 1.5g; mono fat 3.9g; poly fat 1.1g; protein 40g; carbohydrates 44g; fiber 1g; cholesterol 109mg; iron 3mg; sodium 486mg; calcium 38mg.