Honey-Spiced Chicken with Carrots and Grapes

Servings:  4

Nutritional Analysis
Calories:  329 Fat:  3 grams
HSC Cafeteria, WVUH Featured on menu 1/30/03

Amount:

Ingredients:
4 Boneless, skinless chicken breast halves
2 Carrots, julienne strips
1/2 C. Seedless red grapes, halved
1/3 C. Orange juice
1 Tbsp. Honey
1 Tbsp. Balsamic or red wine vinegar
1/4 tsp. Ground cinnamon
1/4 tsp.  Ground nutmeg
  Chopped fresh parsley for garnish

Remove fat from chicken.  Bake chicken at 400 degrees F for 20 minutes or until the internal temperature is 165 degrees.

Heat orange juice, honey, vinegar, cinnamon, carrots, and nutmeg in a skillet to boiling; reduce heat.  Add grapes to sauce.  Simmer uncovered 2 minutes, stirring occasionally. 

Combine chicken with sauce.  Serve chicken over rice or couscous.  Sprinkle with parsley.