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Chicken breasts with savory rhubarb sauce

Chicken breasts with savory rhubarb sauce


4 (4-ounce) skinless boneless chicken breasts, trimmed 
1/2 teaspoon  freshly ground pepper 
1 tablespoon  canola oil, divided 
1/2  medium onion, finely chopped 
3/4 cup  no-salt-added beef broth 
1/4 cup  unsweetened cranberry juice 
3 tablespoons  honey 
1/4 teaspoon  dried thyme 
1 1/2 cups  fresh or frozen thawed sliced rhubarb 
1/4 teaspoon  salt


Sprinkle both sides of the chicken with the pepper. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium‑high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

Add the onion and the remaining 1 1/2 teaspoons of oil to the skillet and cook, over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, cranberry juice, honey, and thyme and bring to a boil. Boil, stirring occasionally, until the liquid is thickened and is reduced by half, about 8 minutes. Add the rhubarb and salt and cook, over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5 minutes.

Return chicken and its juices to the skillet and cook, turning to coat, until heated through, 2–3 minutes.




Prep Time


Cook Time

Nurtrition facts

Serving Size 1 breast with about 1/3 cup sauce
Calories 240
Fat 7 g
Sat Fat 1 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 310 mg
Carbohydrate 19 g
Fiber 1 g
Protein 25 g

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