Apricot Glazed Chicken and Vegetables
Servings: 4
Prep time: 15 MinutesCook time: 25 MinutesTotal time: 40 Minutes
Ingredients
Instructions
- In a small bowl, whisk the apricot preserves, Dijon mustard, soy sauce, orange juice, and garlic powder to combine. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli, carrots, and red onion. Season with ¼ teaspoon of salt and ¼ teaspoon pepper. Cover and sauté for 5-7 minutes, stirring occasionally, until crisp-tender. Remove the vegetables from the from the skillet and set aside.
- To the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil and the chicken. Season the chicken with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook 6-8 minutes, or until evenly browned and cooked through, turning once halfway.
- Reduce heat to medium. Stir in the apricot glaze and cook for 3 minutes. Return the cooked vegetables to the skillet and toss well to coat. Cook for an additional 2–3 minutes, or until mixture is heated through.
Notes
Nutrition Tip: Incorporate protein-rich foods, like chicken, fish, lean meats, nuts, and beans into meals to help stabilize blood sugar after eating and promote overall appetite control.
Approximate nutritional values per serving (1 cup chicken and vegetables): 260 Calories, 10g Fat (1.5g Saturated), 85mg Cholesterol, 620mg Sodium, 12g Carbohydrates, 3g Fiber, 7g Sugars (0g Added Sugars), 28g Protein
All Rights Reserved: Beth Stark Nutrition