1 bag Skinny Dip Rice Pearls
8 oz chicken tenderloins or skinless chicken breast
1/4 cup orange juice
1/4 cup red bell pepper, diced
2 tablespoons onion, finely chopped
1 clove garlic, finely minced
3 tablespoons jalapeno jelly
1 tablespoons vegetable oil
1 teaspoon diet margarine
salt, garlic powder & pepper to taste
Heat the oil in a large pan over medium high heat. Season chicken on all sides with salt, garlic powder and pepper. Cook until light brown, about 2 minutes each side. Remove and set aside.
Lower heat and add onion & garlic. Cook until soft and translucent, about 2 minutes stirring frequently so garlic doesn't brown. Add orange juice, margarine and jalapeno jelly. Stir until the jelly has melted and the mixture is combined. Stir in bell pepper.
Return chicken to the pan and turn the pieces several times to coat with sauce. Cover and cook until the sauce has thickened, about 3 minutes.
Bring a medium saucepan of water to a boil. Drain, rinse and boil rice pearls for 1 minute. Drain again in a colander
and dab with paper towels to dry well. Arrange rice pearls on a plate then top with chicken strips and sauce.
Calories: 239.....Carbs: 11 grams.....Protein: 24 grams.....Fat: 10 grams