4–5 ribs celery
1/2 teaspoon kosher salt
1/2 teaspoon garam masala spice blend
1 teaspoon ground cinnamon, divided
1/4 teaspoon red pepper flakes
3 boneless, skinless chicken breasts (1.75 lb)
1 tablespoon canola oil
1 (9-oz) jar mango chutney
1/4 cup cream sherry

• Cut celery ribs lengthwise, turn and slice thinly; set aside.

1. Combine in medium bowl, salt, garam masala, 1/2 teaspoon cinnamon, and red pepper. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of chicken with spice mixture (wash hands). Place oil in pan, then add chicken; cook 3–4 minutes on each side or until golden.
2. Reduce heat to medium and cover; cook 5–7 more minutes or until 165°F. Remove chicken from pan; cover to keep warm.
3. Add celery to pan; cook and stir 1–2 minutes or until softened. Stir in chutney, sherry, and 1/2 teaspoon cinnamon; cook 2–3 more minutes, stirring continuously, or until mixture boils and flavors are blended. Slice chicken; serve topped with sauce.

CALORIES (per 1/4 recipe) 470kcal; FAT 8g; CHOL 110mg; SODIUM 850mg; CARB 50g; FIBER 1g; PROTEIN 40g; VIT A 6%; VIT C 2%; CALC 4%; IRON 8%

1 tablespoon fresh orange peel
1/2 cup fresh basil leaves, thinly sliced
1 tablespoon canola oil
1 1/2 cups long grain white rice
2 1/2 cups water
1/2 cup golden raisins
2 tablespoons honey

• Zest/grate orange peel (no white).
• Slice basil leaves; combine both and set aside.

1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice; cook 2–3 minutes, stirring continuously, or until rice turns bright white.
2. Stir in water; bring to a boil. Cover tightly and reduce heat to lowest setting; cook 20–22 minutes (do not remove lid during cooking).
3. Fluff rice with fork. Stir in zest, basil, raisins, and honey. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 270kcal; FAT 2.5g; CHOL 0mg; SODIUM 5mg; CARB 56g; FIBER 1g; PROTEIN 4g; VIT A 0%; VIT C 2%; CALC 2%; IRON 10%