Rhubarb Baked Chicken

Makes 4 servings (4 oz. of chicken and 1/2 cup of sauce per serving)

Ingredients

  • 1 lb. raw chicken breast 
  • ¼ tsp. salt 
  • 2 cup rhubarb, diced (½ inch pieces) 
  • 1 ½ cups water 
  • ¼ cup sugar 
  • 1 ½ Tbsp. cornstarch 
  • Zest and juice of half a lemon 
  • ½ tsp. cinnamon 
  • ½ tsp. nutmeg

Preparation

  1. Place chicken in a shallow baking dish. Brush with a little olive oil and sprinkle with salt. Bake uncovered in 375°F oven for 30 minutes. 
  2. In the meantime, combine rhubarb, water, sugar and cornstarch in a saucepan. Stir and cook over medium heat until mixture begins to boil. Cook until clear and thickened, about 2 minutes. Add lemon juice, stir and let cool. 
  3. Spoon rhubarb sauce over cooked chicken. Sprinkle with cinnamon and nutmeg. Return to oven and bake 15-20 minutes longer. 
  4. Serve and enjoy! Add roasted or steamed vegetables for a balanced plate. 

 

Nutritional analysis per serving: 197 calories, 1.4 g fat, 26.7 g protein, 18.6 g carbohydrate (17.3 g available carbohydrate), 1.3 g fibre, 219 mg sodium 

My Viva Servings: 0 grain, 4 protein, 0 vegetable, 1 fruit, 0 fat, 0 dairy