4 1/2 oz. boneless chicken breast
1/4 tsp. black pepper
2 T. low sodium salsa
1 small apple
1/4 tsp. nutmeg
1 T. fresh basil
2 T. fresh lemon juice
3/4 T. olive oil

Rinse and pat dry chicken. Peel and grate apple and mix with nutmeg and lemon juice in a small bowl.(note: you may use less spice if desired.) In a nonstick skillet, heat oil over medium heat and sauté chicken about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add apple mixture and salsa, raise heat to medium-high and bring to a boil. Stir in chopped basil and pepper and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve chicken topped with sauce over the rice.

Calories: 320
Fat: 13g
Fiber: 3g