- 2 smallish-sized boneless/skinless chicken breasts (about 4 ounces each or a total weight of 1/2 pound), cut into 3/4- to 1-inch cubes
- 2 carrots, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh rosemary, minced
- 3 tbsp sugar-free or reduced-sugar orange marmalade
- 2 tbsp Dijon mustard
- 1/2 cup wild rice
- Salt & pepper
With about 15 minutes left of rice cooking time, heat the olive oil in a large sauce pan or skillet over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the chicken and carrots and cook, stirring frequently, for 5 minutes. Add the rosemary and continue cooking for 4 minutes or until the chicken is cooked through. Add the orange marmalade, mustard, salt, and pepper; stir to combine and cook for 3 minutes. The rice should be done now; drain any excess water and add the rice to the chicken mixture. Stir to combine and serve.
Makes enough for two good-sized portions. According to my Weight Watchers cookbook, a "generous" 1 cup of the stuff is 6 WW Points.
In other news I must be doing something right because the scale this morning said 161.4. That's a full 4-plus pounds less than what it said on Tuesday. I've been very carefully tracking Points and not going over my daily allowance because I am so determined to reach Goal before the end of the year. If my scale is to be trusted I have 6 more pounds to lose.
Watch for a picture post the first day I slip under 160 pounds, territory that hasn't been visited in 11 years.