4 1\/2 oz. boneless chicken breast
\n1\/4 tsp. black pepper
\n2 T. low sodium salsa
\n1 small apple
\n1\/4 tsp. nutmeg
\n1 T. fresh basil
\n2 T. fresh lemon juice
\n3\/4 T. olive oil<\/p>\n
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 saut\u00e9 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.<\/p>\n
Calories: 320
\nFat: 13g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 saut\u00e9 chicken about 3-5 minutes on each side or…<\/p>\n