Rosemary Chicken with Wild Rice

Makes 6 servings

1 cup wild rice
1 tbsp olive oil
2 garlic cloves, minced
1.25 pounds skinless boneless chicken breast, cubed
2 carrots, diced (optional...at least to me)
2 tbsp finely chopped fresh rosemary or 1 tbsp dried
1/4 cup + 2 tbsp orange marmalade
1/4 cup dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to package directions

2. In large non-stick skillet heat olive oil over medium heat. Add in garlic and saute until golden (~2 mins). Add in chicken and carrots and saute, stirring frequently. Stir in rosemary. Cook until chicken is cooked through.

3. Stir in marmalade, mustard and pepper. Cook until heated through. Add the rice, toss to combine.

Per serving (generous 1 cup):
304 cal
6 g fat
3 g fiber
Points: 6

*I tried this one tonight...minus the carrots of course. Probably a 6/10. The orange and mustard were an interesting compliment to one another. Tangy and sweet.

Summer Sunset

Mix 2 cups refrigerated orange juice, 1.5 cups chilled peach nectar and 1/2 cup fresh lime juice. For a layered effect, pour a little grenadine into each glass after the orange juice mixture. Best served in martini glasses.

Makes 4 cups.