Serves: 4
Calories: 466, Fat: 9.8 grams (sat 2g), (mono 3.9 grams), (poly-sat: 2.2)
Protein 41 grams, Carbs: 52 grams, Fiber: 3 grams, Cholesterol: 162 mg.
Iron: 3mg. Sodium: 442 mg, Calcium: 56 mg.
Ingredients:
1 cup unsalted chicken stock
1/2 tsp kosher salt OR sea salt
1 cup uncooked couscous OR medium pasta shells
1/3 cup fresh flat leaf parsley
2 tbsp almonds (chopped)
1/3 cup apricot preserves OR peach preserves
11/2 tbsp white wine vinegar
1 tsp chopped rosemary
Cooking Spray
boneless skinless chicken breasts
1/2 tsp ground black pepper
(1) Bring chicken stock to a boil in a saucepan. Stir in couscous or pasta shells. Remove pan from heat; cover and let stand for 5 minutes. Stir in parsley and almonds.
(2) Combine 1/8 tsp of salt, apricot or peach preserves, vinegar, and rosemary in a glass measuring cup. Microwave at High for 2 minutes, stirring after 1 minute.
(3) Bake Chicken breasts at 350 degrees until cooked, top with the glaze from Step 2
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