Makes 4 servings (4 oz. chicken, ½ cup sauce per serving)

Ingredients

• 2 boneless skinless chicken breasts (1 lb total)
• 2 tsp olive oil
• ¼ tsp salt 
• 2 cups diced fresh rhubarb
• 1½ cups water 
• ¼ cup granulated sugar 
• 1½ tbsp cornstarch 
• 2 tsp grated lemon zest
• 2 tbsp fresh lemon juice 
• ½ tsp cinnamon 
• ½ tsp nutmeg

Preparation

1. Preheat oven to 375°F.
2. Brush chicken with olive oil and sprinkle with salt. Transfer to a shallow baking dish and bake, uncovered, until internal temperature reaches 165°F on a meat thermometer, about 30 minutes.
3. Meanwhile, combine rhubarb, water, sugar and cornstarch in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring, until mixture is thickened, about 3 – 4 minutes.
4. Remove from heat and stir in lemon juice, cinnamon and nutmeg. Set aside to cool.
5. Spoon rhubarb sauce over cooked chicken. Return to oven and bake 15 – 20 minutes longer. 
6. Serve and enjoy! Add roasted or steamed vegetables for a balanced plate. 

 

Nutritional analysis per serving: 197 calories, 1 g fat, 27 g protein, 19 g carbohydrate (18 g available carbohydrate), 1 g fibre, 219 mg sodium 

My Viva Servings:  4 proteins, 1 fruit

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