Chipotle Chicken With Coriander Rice

• 3/4 cup uncooked long-grain white rice
• 1 tablespoon olive oil, divided
• 1/2 cup chopped onion
• 1 teaspoon coriander seeds
• 1/2 teaspoon kosher salt, divided
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/4 cup cherry preserves
• 2 teaspoons chopped canned chipotle chiles in adobo sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin

1. Preheat oven to 450u0b0.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; saute 1 minute. Stir in rice and 1/4 teaspoon salt; saute 1 1/2 minutes. Stir in parsley and lemon juice.
4. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450u0b0 for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

longgrain white rice, olive oil, onion, coriander seeds, kosher salt, parsley, lemon juice, skinless, freshly ground black pepper, chicken, cherry preserves, garlic, ground cumin

Taken from www.myrecipes.com/recipe/chipotle-chicken-coriander-rice (may not work)