Lemon Garlic Chicken with Raisins
Carrots provide the vitamin A and lean chicken breast supplies the protein, while raisins, lemon and garlic add an intriguing twist to this entree. There's plenty of niacin (vitamin B3) - 147% DV to be exact. Niacin has been shown to lower cholesterol and triglyceride levels.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 4 skinless, boneless chicken breasts
- 1/4 cup fresh lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 2 cups sliced carrots
- salt and freshly ground pepper
- 3 cups hot, cooked brown rice
- 1/2 cup Sun-Maid Natural Raisins
- 2 tablespoons chopped fresh parsley or cilantro
HEAT olive oil in a frying pan over medium heat; add garlic and cumin and sauté until aromatic, about 2 minutes.
ADD chicken breasts and saute about 2 minutes, turning chicken over to brown on all sides. Add lemon juice and bring mixture to a simmer.
COVER and simmer 20 to 30 minutes until chicken is fully cooked, adding lemon zest and carrots after 10 minutes. Season with salt and pepper to taste.
COMBINE cooked rice, raisins and parsley.
SERVE chicken over brown rice.
Makes 4 servings.
Nutrients per Serving: Calories 583; Protein 60g; Fat 11g (Sat. Fat 2g); Carbohydrate 57g; Dietary Fiber 6g; Cholesterol 137mg; Sodium 212mg
Daily Values: Vitamin C 29% Vitamin A 151% Protein 119%