Apricot Chicken
Apricot Chicken
Serves: Serves 4
Prep Time: 10 Minutes
Standing Time: 15 Minutes
Ingredients
- 2 teaspoons cornflour or gluten-free cornflour
- 400g can apricot halves in natural juices, drained, juice reserved
- 1/4 cup SPLENDA® Granulated
- 1/2 teaspoon olive oil
- 1 brown onion, halved, thinly sliced
- 4 x 125g skinless chicken breast fillets, trimmed of fat
- 140g (2/3 cup) basmati rice
- 2 bunches broccolini, steamed, to serve
- 200g sugar snap peas, trimmed, steamed, to serve
- 250g yellow squash, quartered, steamed, to serve
Method
Put the cornflour in a small bowl. Gradually whisk in the reserved apricot juice until smooth. Stir in the SPLENDA® Granulated. Set aside.
Brush half the oil over the base of a large non-stick frying pan. Heat over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until the onion starts to soften. Increase heat to medium-high and add the chicken. Cook for 2 minutes each side or until just browned.
Add the SPLENDA® Granulated mixture and apricot halves to the pan. Bring to a simmer. Reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
Meanwhile, cook the rice in a small saucepan of boiling water following packet directions, or until tender. Drain.
Divide the rice among serving plates. Top with the chicken and sauce. Serve with the steamed vegetables.
Nutritional Information
PER SERVE: 1802kJ
| Protein | 38.2 | g |
| Total Fat | 8.2 | g (sat. fat 2.2g) |
| Cholesterol | 82.5 | mg |
| Carbohydrate | 45.6 | g |
| Fibre | 9.3 | g |
| Sodium | 106.1 | mg |
| Carb exchanges | 3 | |
| GI estimate | Medium |
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