per serving: 489 calories; 38 grams protein; 2 grams total fat; 6 grams fiber; 1 gram saturated fat; 82 grams carbohydrates; 86 mgs cholesterol; 133 mgs sodium; 12 WW points plus

Kid Friendly One Pot

Baked Chicken with Apricots and Dried Cherries

Ingredients

4 bone-in chicken breasts, skin on

coarse salt and freshly ground pepper, to taste

1 teaspoon dried oregano

1/2 cup orange marmalade

1/2 cup orange juice

1/2 cup dried apricots sliced

1/2 cup dried cherries

cooking spray

Instructions

Preheat oven to 400 degrees.
[1]
Spray a shallow roasting pan with cooking spray. Place chicken breasts in pan, in single layer and sprinkle generously with salt, pepper and oregano. Spread the marmalade over the chicken and pour the orange juice into the pan. Place the potatoes directly on the oven rack to bake. Bake 20 minutes. Remove the chicken from the oven.
[2]
Add the dried fruit, mixing evenly and return to the oven. Continue baking the potatoes and chicken, basting the chicken frequently until it is brown and cooked through, 40-45 minutes more. Serve chicken with baked potatoes.

Almond Rice Pilaf

Ingredients

1 tablespoon butter

1.5 cups brown rice uncooked

3 cups vegetable broth

1/4 cup chopped almonds

3 tablespoons Italian parsley chopped

coarse salt and freshly ground pepper, to taste

Instructions


[1]
Melt butter in a large saucepan over medium-high heat. Stir in rice, and cook, stirring constantly, 5 minutes or until golden. Add broth and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Stir in almonds, parsley and salt and pepper.
[2]
Remove from heat, and let stand 5 minutes. Fluff rice with a fork.