Rosemary Chicken with Wild Rice

I used white rice and added bell pepper. The orange marmalade gives the dish a nice hint of sweetness but isn't overwhelming.

Makes 6 servings

1 c wild rice
1 tbsp olive oil
2 garlic cloves, minced
1 1/4 lbs skinless boneless chicken breast, cubed
2 carrots, diced
2 tbsp finely chopped fresh rosemary, or 1 tbsp dried
1/4 c + 2 tbsp orange marmalade
1/4 c Dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the chicken and the carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice, toss to combine.

Per Serving (generous 1 cup): 304 cal, 6 g Fat, 1 g Sat Fat, 0 g Tran Fat, 52 mg Chol, 326 Sod, 40 g Carb, 3 g Fib, 24 g Prot, 45 mg Calc.
Points value: 6