- Serves: 4; 1/2 cup per serving
- Prep Time: 5 minutes
Cooking Time: 6 to 7 minutes
Description
Combining bottled barbecue sauce with marmalade is a clever way to cut sodium and add flavor without adding fat. Serve the tangy poultry mixture in this recipe with hot cooked couscous or small shell pasta. Or cut the chicken or turkey into smaller pieces and serve it on a whole-grain bun or in pita bread as a barbecued chicken sandwich.
Ingredients
1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
Vegetable oil spray
1/4 cup barbecue sauce
1/4 cup spreadable fruit or reduced-sugar marmalade, jelly, jam, or preserves
Vegetable oil spray
1/4 cup barbecue sauce
1/4 cup spreadable fruit or reduced-sugar marmalade, jelly, jam, or preserves
Cooking Instructions
Cut chicken into bite-size pieces.
Spray a large skillet with vegetable oil spray. Place over medium-high heat. Add chicken pieces to hot skillet. Cook 3 to 4 minutes, or until chicken is tender and no longer pink in center, stirring occasionally. Stir in remaining ingredients. Cook and stir until heated through, about 3 minutes.
Spray a large skillet with vegetable oil spray. Place over medium-high heat. Add chicken pieces to hot skillet. Cook 3 to 4 minutes, or until chicken is tender and no longer pink in center, stirring occasionally. Stir in remaining ingredients. Cook and stir until heated through, about 3 minutes.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 195
- Total Fat
- 1.5 g
- Saturated Fat
- .5 g
- Polyunsaturated Fat
- .5 g
- Monounsaturated Fat
- .5 g
- Cholesterol
- 66 mg
- Sodium
- 179 mg
- Carbohydrates
- 17 g
- Sugar
- 14 g
- Protein
- 26 g
1 other carbohydrate, 3 very lean meat
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
