Chicken recipe for supper?

I'm making the Biggest Loser New Orleans Chicken with Apricot Mustard Sauce, and some wild rice pilaf on the side.

NEW ORLEANS RUBBED CHICKEN WITH APRICOT MUSTARD SAUCE
Ingredients:

1 tablespoon dried thyme
1/2 tablespoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne, to taste
1/8 teaspoon salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1

teaspoon extra virgin olive oil
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard

Instructions

Preheat the grill to high heat.

In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.


Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.

Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.

Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
Makes 4 servings

Per serving (1 chicken breast + 2 tablespoons of sauce): 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, 1 g mono unsaturated fat, 66 mg cholesterol, 1 g fiber, 245 mg sodium