1. In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron. 2. Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender. 3. Remove from heat; keep warm. 4. Meanwhile, in large nonstick skillet, heat oil; add chicken. 5. Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork. 6. Remove chicken from skillet; set aside. 7. In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened. 8. Add tomatoes and broth; bring liquid to a boil. 9. Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through. 10. Return chicken to skillet; stir in orange sections. 11. Cook, turning chicken occasionally, 3 minutes, until chicken is heated through. 12. Spoon warm rice mixture onto serving platter. 13. Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture. 14. SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories. 15. PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points. ---------------------------------------------------------------------------
Nutrition
Ingredients
