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Wild Rice and Almonds With Chili Chicken Breasts

Ingredients

• 3/4 cup wild rice
• 1 bay leaf
• 4 chicken breast halves, boned and skinned
• 1 teaspoon fresh lemon juice
• 1 teaspoon chili powder
• 1 teaspoon canola oil
• 1/2 cup green onions, sliced, with top
• 1 tablespoon lemon peel, grated
• 1/4 teaspoon salt
• 1 lemon, cut into wedges
• 1/2 cup organic almond slivers

Preparation
In medium saucepan over medium-high heat, bring rice, 1 1/2 cups water and bay leaf to boil. Reduce heat to medium-low, cover and simmer about 40 minutes until rice is tender and water is absorbed.

Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in skillet over medium-high heat. Add chicken, sauté 3 minutes, then turn over chicken and cover skillet.

Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point.

When rice is cooked, reduce heat to medium-low. Mix in onions, almonds, and lemon peel to heat through; mix in salt. Divide rice and chicken among four plates. Serve with lemon wedges.

Makes 4 servings

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins

Nutrition Facts
Number of Servings: 4

Amount Per Serving
Calories: 342
Total Fat: 2 g
Saturated Fat: 1.6 g
Cholesterol: 84 mg
Sodium: 380 mg
Total Carbohydrate: 29 g
Dietary Fiber: 2 g
Protein: 35 g