Friday, May 7, 2010

Rosemary Chicken with Wild Rice

43 days left until we leave for Disney World which means lots of Weight Watcher meals! 

This one was really good.  I was a little hesitant at first because it calls for quite a bit of rosemary and rosemary and I haven't really agreed in the past.  When I was pregnant with Taylor, Jon made a chicken meal with tons of rosemary and well....lets just say it didn't sit well with me.  Since then I've stayed away from the rosemary until now. :-)

1 cup wild rice (I used a whole box of Uncle Ben's Long Grain & Wild Rice)
1 TBSP olive oil
2 garlic cloves, minced
1 1/4 lbs skinless boneless chicken breasts, cubed
2 carrots, diced
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 the package directions.
  2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until golden, about 2 minutes.  Add the chicken and carrots and saute, stirring frequently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
  3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes.  Add the rice; toss to combine.
per serving: (1 generous cup): 304 calories, 6 g fat, WW points: 6

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