Here’s the answer when you have to have a kid-pleasing entrée in next to no time. This recipe even gives you a bonus—planned-overs to use in Asian Chicken and Wild Rice Salad (page 87).

　　

Ingredients

servse 4, 1/2 cup per serving (plus 2 cups chicken reserved)

　　Cooking spray

　　2 pounds boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat discarded, cut into bite-size pieces

　　1/2 cup barbecue sauce (lowest sodium available)

　　1/2 cup all-fruit apricot or plum spread

　　1 teaspoon ground ginger (optional)

　　

Step 1

Lightly spray a large skillet with cooking spray. Cook the chicken over medium-high heat for 3 to 4 minutes, or until tender and no longer pink in the center, stirring occasionally.

　　

Step 2

Stir in the barbecue sauce, apricot spread, and ginger. Cook for about 3 minutes, or until heated through, stirring constantly. Refrigerate half the chicken (2 cups) in an airtight container for use in Asian Chicken and Wild Rice Salad. Serve the remaining chicken.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 195

　　

Step 5

Total Fat: 1.5g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 0.5g

　　

Step 10

Cholesterol: 66mg

　　

Step 11

Sodium: 179mg

　　

Step 12

Carbohydrates: 17g

　　

Step 13

Fiber: 0g

　　

Step 14

Sugars: 14g

　　

Step 15

Protein: 26g

　　

Step 16

Dietary Exchanges

　　

Step 17

1 Carbohydrate

　　

Step 18

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals