Poached Chicken with Mandarin Oranges

1 1/4 cups (310 mL) fresh mandarin segments, roughly chopped

2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) red onion, chopped
1 clove garlic, minced
1 Tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) brown sugar, firmly packed
1/4 tsp (1 mL) crushed red pepper flakes
1/3 cup (80 mL) sweet yellow bell pepper, diced
1/3 cup (80 mL) diced tomato
1/3 cup (80 mL) diced avocado
1 Tbsp (15 mL) lime juice
3 cups (750 mL) water
1 tsp (5 mL) salt
2 celery stalks, diced
2 carrots, diced
1 onion, chopped
1 bay leaf
4 boneless skinless chicken breasts

Ensure that all white pith is removed from mandarin segments. Place segments in a small bowl and cover with warm water. Let soak for 10 minutes.

Add olive oil to medium saucepan, and place over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is tender; about 5 minutes. Stir in balsamic vinegar, brown sugar, and pepper flakes. Cook, stirring constantly, until sugar dissolves, about 2 to 3 minutes. Remove from heat.

Drain mandarin oranges and add to mixture, along with bell pepper, tomato, avocado, and lime juice. Set aside.

Bring 3 cups (750 mL) water and salt to a boil in shallow saucepan. Add celery, carrots, onion, and bay leaf and cook until tender, about 4 minutes. Transfer vegetables to bowl with slotted spoon.

Add chicken to saucepan and bring to simmer. Cover and simmer over medium-low heat, turning once, until no longer pink inside; about 12 minutes. Discard bay leaf. With slotted spoon, transfer chicken to serving plate and top each breast with 1/3 cup (80 mL) mandarin mixture. Serve with vegetables.

Serves 4.

Each serving contains: 279 calories; 29 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 23 g carbohydrates; 4 g fibre; 702 mg sodium

Source: "Mandarin Appeal", alive #337, November 2010