Honey-Spiced Chicken

Low Calorie/Low Fat/Low Sodium

4 Skinless, boneless chicken breasts halves (1 pound)

2 medium carrots, cut into julienne strips (2 cups)

1/3 cup Orange Juice

1 tablespoon honey

1 tablespoon balsamic or red wine vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Hot cooked brown rice

Remove fat from chicken.  Place chicken and remaining ingredients except rice in 10-inch nonstick skillet.  Heat to boiling; reduce heat.  Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken; keep warm.  Heat sauce in skillet to boiling; reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.  Serve chicken on rice; pour sauce over chicken.