Salsa Chicken Skillet

2 cups uncooked instant brown rice
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 teaspoons canola oil
1 cup chunky salsa

1/4 cup orange marmalade

2 tablespoons lime juice                                                                      
1 tablespoon brown sugar
1/4 teaspoon ground allspice
2 tablespoons minced fresh cilantro



Cook rice according to package directions. Meanwhile in a large non-stick skillet, coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink. 

Stir in the salsa, marmalade, line juice, brown sugar and allspice.  Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice.

Nutritional Information: 2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 grams fat, 53 grams carbohydrate, 4 grams fiber

Side Note: I used white rice instead and I did not add the cilantro. I also used my homemade tomato salsa with this but you can use any store bought variety that you like as well as the degree of spiciness.