WW Points: 5
1 cup wild rice
1 tablespoon olive oil
1 1/4 pounds boneless skinless chicken breast
2 carrots — diced
1 tablespoon dried rosemary — crumbled
1/4 cup orange marmalade
2 tablespoons orange marmalade
1/4 cup dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
Cook the rice according to package directions.
In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes. Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard, garlic powder and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.
Per Serving: 288 Calories; 4g Fat (13.2% calories from fat); 27g Protein; 37g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 208mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.