Quick Chicken and Rice with Dates


  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1-1/4 pounds)
  • 1 tablespoon olive oil
  • 1-3/4 cup (15-ounce can) regular or low-sodium chicken broth
  • 1/4 cup water
  • 2 cups quick-cooking (10 minutes) brown rice
  • 1/2 cup Sun-Maid Chopped Dates
  • 1/3 cup Sun-Maid California Apricots, cut into strips
  • 1/4 cup sliced green onion
  • Directions:

    BLEND cumin, ginger, salt and cayenne in small bowl.
    SPRINKLE evenly on both sides of chicken breasts.
    HEAT olive oil in large skillet on medium-high heat. Brown chicken 3 to 4 minutes on each side. 
    REMOVE chicken from pan and set aside. Let pan cool 1 minute.
    ADD broth, water and rice to pan. Bring to a simmer on high heat. Return chicken to pan, cover and reduce heat to low. Simmer 5 minutes.
    STIR dates, apricots and green onion into rice and around chicken.
    COVER and simmer 5 more minutes.
    STIR. Let stand covered 3 minutes before serving.  

    Makes 4 servings.

    Nutrients per Serving: Calories 510; Protein 38g; Fat 9g (Sat. Fat 2g); Carbohydrate 68g; Dietary Fiber 4g; Cholesterol 85mg; Sodium 720mg