Ingredients:
- 1/2 cup apricot jam (I use the sugar free kind)
- 3 Tbsp. chili sauce
- 2 Tbsp. Dijon mustard
- 3 Boneless skinless chicken breasts sliced into strips
- 1 red bell pepper, sliced
- Non stick cooking spray
Preparation:
In a small bowl, combine jam, chili sauce and mustard. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook chicken for 2-3 minutes until lightly browned. Add red bell epper and saute two minutes more. Add apricot jam mixture and cook for an additional minute. Serve over brown rice.
Nutrition Facts (per serving, not including rice):
301 calories, 35g protein, 27g carbohydrate, 6 g fat
- 1/2 cup apricot jam (I use the sugar free kind)
- 3 Tbsp. chili sauce
- 2 Tbsp. Dijon mustard
- 3 Boneless skinless chicken breasts sliced into strips
- 1 red bell pepper, sliced
- Non stick cooking spray
Preparation:
In a small bowl, combine jam, chili sauce and mustard. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Cook chicken for 2-3 minutes until lightly browned. Add red bell epper and saute two minutes more. Add apricot jam mixture and cook for an additional minute. Serve over brown rice.
Nutrition Facts (per serving, not including rice):
301 calories, 35g protein, 27g carbohydrate, 6 g fat