Recipe of the Day

OK, this may seem labor intensive but hear me when I say it's not! Don't omit anything unless you really, really can't eat one of the ingredients. They're all so necessary, it works together to make the dish. It's a great dish and I served it over steamed brown rice and steamed broccoli. I also cut my chicken breasts up into bite size pieces instead of leaving them whole. I liked it better this way. Yummmmmmmmmy!

Curried Chicken with Dried Cranberries
4 servings
8 points per serving

2 tsp olive or canola oil
4 boneless, skinless chicken breasts
2 onions, chopped
2 garlic cloves, minced
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp ground ginger
¼ tsp red pepper flakes, or to taste
14 ½ oz can diced tomatoes with juice
2 Granny Smith apples, cored, peeled and diced
½ C chicken broth
¼ C dried cranberries
4 C hot cooked brown rice

In a large nonstick skillet, heat the oil. Add the chicken and cook until lightly browned, 2-3 min. on each side. Transfer to a plate.

Add the onions and cook, stirring as needed, until softened, about 5 minutes. Add the garlic, cumin, turmeric, coriander, ginger and pepper flakes; cook, stirring constantly, until fragrant, about 30 sec.

Add the tomatoes, apples, broth and cranberries; bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet; reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes. Serve the rice, topped with the chicken breast and sauce.

Per serving: 437 Calories, 6g fat, 1g sat fat, 50 mg cholesterol, 98 mg sodium, 69g carbohydrate, 7g fiber, 27 g protein, 89mg calcium.