Curried Chicken with Almonds and Dried Fruit

Ingredients
4 tablespoons sliced almonds
2 teaspoons olive or vegetable oil
4 skinless chicken breast halves
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon minced fresh ginger (or sliced and bottled in water)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups fat-free chicken broth
1/2 cups dried-fruit bits (such as Sunsweet), or chopped, dried apricots, apples, pears and plums
2 cups cooked brown or white rice
1/2 cup chopped green onions

Directions
Toast almonds by heating them in a dry skillet over medium-high heat until golden, about 2-3 minutes, shaking the pan frequently; set aside.

Heat oil in a large, high-sided skillet over medium heat. Add chicken; sauté for 1 minute per side, until golden brown. Remove from pan; set aside.

To the same pan, add onion, garlic, and ginger; sauté for 2 minutes. Add curry powder, salt, and pepper and stir to coat. Return chicken to pan, meat-side down, and add broth and dried fruit. Bring to a boil, reduce heat, cover, and simmer for 10-15 minutes, until chicken is cooked through. Spoon 1/2 cup of rice onto 4 individual plates. Arrange chicken alongside rice. Spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Nutrition Score per serving: 386 calories, 41 g carbs (43%), 10.5 g fat (24%), 5 g fiber, 32 g protein (33%), 1.8 g saturated fat