Chicken and Dried Fruit
1 1/2 pounds boneless, skinless chicken thighs
4 tablespoons extra-virgin olive oil, divided
1 (7-ounce) package mixed dried fruit bits (raisins, apples, apricots, peaches, plums, cherries)
2 tablespoons pine nuts
1/2 cup chicken broth
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into large chunks. Wash hands.
CALORIES (per 1/4 recipe) 470kcal; FAT 23g; CHOL 140mg; SODIUM 280mg; CARB 33g; FIBER 4g; PROTEIN 35g; VIT A 25%; VIT C 4%; CALC 4%; IRON 20%
Colorful Bean Salad
1 (1-ounce) bag fresh basil (rinsed)
1 1/2 cups grape tomatoes (rinsed)
1 (16-ounce) bag frozen baby bean blend (green/yellow beans, carrots)
1/2 cup pre-diced red onions
1/4 cup balsamic vinaigrette
1/4 teaspoon salt
1/8 teaspoon pepper
1. Chop basil, leaves only, finely; cut tomatoes in half and place both in salad bowl.
CALORIES (per 1/6 recipe) 70kcal; FAT 3g; CHOL 0mg; SODIUM 230mg; CARB 9g; FIBER 3g; PROTEIN 1g; VIT A 25%; VIT C 15%; CALC 4%; IRON 4%
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Utensils & Cookware
The chicken thighs are a great alternative to chicken breasts. Thighs are more flavorful and stay moist when cooked.
Recipe Version 09/06-0068H