Let’s be serious here.  This meal is not going to win any awards for looks.  And it isn’t gourmet.  In fact, you should just pass this by if you are looking for an elegant dinner for company.  But if you want a hearty and healthy meal that is packed with delicious flavor and is quick and easy to prepare, then this rosemary chicken and wild rice fits it perfectly.  This has a unique blend of flavors but after all put together is great.

Ingredients:

• 1 cup wild rice or a wild rice/brown rice mix
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken breasts, cubed (about 2 large chicken breasts)
• 2 carrots, diced or 14-16 baby carrots, diced
• 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
• 1/3 cup orange marmalade (found by the jams/jellies, look for a low sugar one to let the orange flavor stand out)
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground black pepper

Directions:

In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.

While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.

Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.

Recipe Source: adapted from Weight Watchers New Complete Cookbook and Mels Kitcken Cafe