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Apricot Chicken

Name: Apricot Chicken
Prep time: 15
Cuisine: Mediterranean, Middle Eastern

(2 votes, average: 4.50 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

While they often appear in desserts, apricots have a tart sweetness that pairs nicely with meat, too. This simple-to-prepare dish has a distinct Middle Eastern flavor and is a wonderful way to eat fresh...

1 cup apricot jam or marmalade
2 teaspoons garlic, minced
1½ tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons Dijon mustard
½ small jalapeño, deseeded and minced (optional)
2 teaspoons fresh ginger, grated
1/2 teaspoon salt
Black pepper, to taste
4 (6 ounce) boneless skinless chicken breasts, pounded thin with a rolling pin or meat pounder
4 apricots, under-ripe, quartered and pitted (see Chef Tips)
½ red onion, sliced

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Nutrition Facts

Calories

475 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

59 g

Sugar

39 g

Fiber

2 g

Protein

40 g

Sodium

648 mg

Directions

Preheat the oven to 350 degrees.
In a medium bowl, mix the apricot jam, ginger, olive oil, soy sauce, Dijon mustard, jalapeno, ginger, 1/2 teaspoon of salt, and a few pinches or grinds of black pepper.
Add the pounded chicken breasts and stir to coat.
Place the fresh apricots and red onion slices on an oiled baking sheet and then pour the chicken breast mixture on top, nestling the apricots and red onion around the breasts. Cook for 20-25 minutes, flipping halfway through. When your meat thermometer registers 165 degrees for an internal temperature, the chicken is done. Serve with our basic couscous or brown rice.

Chef Tips

In a pinch, you could make this with canned apricots instead of fresh — just carefully rinse the syrup off them. Canned apricots are a great standby to have in your pantry for dishes like this and for some of our easy desserts.

Optional: For the last few minutes of cooking time, turn on the broiler in your oven to give the chicken a nice, browned finish.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.