1/4 C. brown rice, uncooked
1/2 t. extra virgin olive oil
1 T. almonds, slivered
1/2 garlic clove
4 oz. boneless/skinless chicken breast, raw
4 T. salsa, jarred or fresh
1 T. raisins, measured packed
1/4 t. cumin, ground
1/8 t. ground cinnamon
2 C. tossed green salad
2 T. salad dressing, favorite flavor, fat-free
Prepare rice according to package directions. Heat oil in medium skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with a slotted spoon; set aside. Mince garlic. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
In small bowl, combine salsa, 1 teaspoon of water, raisins, cumin and cinnamon; mix well. Add salsa mixture to chicken in skillet and stir. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink inside and juices run clear, stirring occasionally. Stir in toasted almonds when ready to serve.
Serve meal with a small tossed salad prepared with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.