Try this recipe today:

Chili-Lime Chicken Breasts with Tumeric Rice
Serves 4  (3 ounces cooked chicken, 1 Tbsp. sauce, plus about 3/4 cup cooked rice per serving)
1/4 cup Pompeian OlivExtra Plus
4 – 6-ounce boneless chicken breasts, rinsed and patted dry
1 tsp. chili powder
2 Tbsp. Pompeian Roasted Garlic Red Wine Vinegar
1 Tbsp. grated lime zest
2 Tbsp. lime juice
1/4 cup chopped cilantro leaves
1 cup quick-cooking brown rice, uncooked
1/4 tsp. ground turmeric, optional

Heat 1 Tbsp. of the oil in a large nonstick skillet over medium high heat. Sprinkle both sides of the chicken breasts with chili powder, cook 6 minutes on each side or until no longer pink in the center.

Meanwhile, cook the rice with water, turmeric, and 1 Tbsp. of oil, according to package directions.

Combine 2 Tbsp. of the oil, vinegar, lime zest and juice, and 2 Tbsp. of the cilantro in a small bowl. Remove chicken from heat, add the vinegar mixture and turn chicken pieces several times to coat. Cover and let stand 5 minutes to absorb flavors, turning occasionally. Toss rice with remaining 2 Tbsp. of cilantro and the remaining 1 Tbsp. of oil, top with chicken and pan drippings. Salt and pepper to taste.

Next, it’s time to add some raisins to your diet. Did you know this little dried fruit is packed with potassium, dietary fiber and antioxidants? They are also low in sodium, and both fat and cholesterol free. Carrying Sun-Maid’s little red box of raisins will keep your blood sugar stable during the day, so they make a great snack to pack in your purse or in your kids’ lunchbox. But there are other ways to add raisins to your recipes. Try this today.

Oatmeal Raisin Cookies:
This is one recipe where low is good. Low sodium, low fat, and low cholesterol - now that’s a really good cookie.
Ingredients

1 cup white whole wheat flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat-free vanilla or plain yogurt
2 tablespoons canola oil or corn oil
1 large egg
1 teaspoon vanilla extract
1-1/3 cups uncooked old-fashioned oats or quick-cooking rolled oats
1 cup Sun-Maid Natural Raisins

Directions:
HEAT oven to 350º F. Cover 2 cookie sheets with parchment paper.
COMBINE flour, baking powder, cinnamon, baking soda and salt together in a small bowl.
COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Add flour mixture to make a blended dough.
STIR in oats and raisins.
DROP mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
BAKE for 10-12 minutes until very lightly browned. Do not over bake.
SLIDE cookies from parchment paper onto countertop to cool.

Makes 40 cookies.

Nutrients per serving (1 cookie): Calories 63; Protein 1g; Fat 1g (Sat. Fat 0.1g); Carbohydrate 13g; Dietary Fiber 1g; Cholesterol 5mg; Sodium 63mg

Don’t miss this segment airing April 1st, or watch it after the segment airs on www.thebalancingact.com, search keyword sunmaid and log on to sunmaid.com for more recipe ideas!