Curried Chicken With Dried Cranberries

Recipe Ingredients

2 teaspoons	10ml	Canola oil
4		Boneless skinless chicken breasts - - (3 oz ea)
2		Onions - chopped
2		Garlic cloves - minced
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Crushed red pepper flakes - or to taste
1		No-salt-added diced tomatoes - (14 1/2 oz)
2		Granny Smith apples - cored and diced
1/2 cup	118ml	Low-sodium chicken broth
1/4 cup	23g / 0.8oz	Dried cranberries
4 cups	640g / 22oz	Hot cooked brown rice

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the chicken and cook until lightly browned, 2 to 3 minutes on each side. Transfer to a plate.

Add the onions and cook, stirring as needed, until softened, about 5 minutes. Add the garlic, cumin, turmeric, coriander, ginger and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Add the tomatoes, apples, broth and cranberries; bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet; reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

Serve the rice, topped with the chicken breasts and sauce.

This recipe yields 4 servings.

Per Serving: 437 Calories, 6 g Total Fat, 1 g Saturated Fat, 50 mg Cholesterol, 98 mg Sodium, 69 g Total Carbohydrate, 7 g Dietary Fiber, 27 g Protein, 89 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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