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RECIPE
12 INGREDIENTS7 STEPS35MIN

Apricot Chicken

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This is a quick and easy full meal, perfect for any dinner night!
35MIN
Total Time

Cooking with Jack

Recipes you can do. Cooking tips you will love. Brutally honest product reviews you can trust.
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Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
1
Shallot
to taste
1 Tbsp
Balsamic Vinegar
to taste
Apricot Jam
1 Tbsp
Water
1 Tbsp
Chicken Broth Concentrate
1 Tbsp
to taste
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
124
FAT
4.5 g
PROTEIN
17.9 g
CARBS
2.3 g

Cooking Instructions

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Step 1
Adjust rack to middle position and preheat oven to 425 degrees F (220 degrees C).
Step 2
Halve Fingerling Potato (to taste) lengthwise. Toss on a baking sheet with a drizzle of Olive Oil (to taste) and a pinch of Salt and Pepper (to taste). Roast in oven until tender and lightly browned, 20-25 minutes total.
Step 3
Once potatoes have roasted for 10 minutes, remove sheet from oven and give them a toss, pushing toward one side. On the other side of the same sheet, toss Green Beans (to taste) with a drizzle of Olive Oil (to taste) and a pinch of Salt and Pepper (to taste). Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes. Once done rest for 10 additional minutes.
Step 4
Halve Shallot (1). Finely mince one half and save the other half for another use.
Step 5
Heat a drizzle of Olive Oil (to taste) in a large pan over medium-high heat. Pat Boneless, Skinless Chicken Breast (4) dry with a paper towel, then season all over with Salt and Pepper (to taste). Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.
Step 6
Lower heat under same pan to medium and add shallot, Fresh Thyme (to taste) and a drizzle of Olive Oil (to taste). Cook, tossing until softened, 2-3 minutes. Stir in Apricot Jam (to taste) and Balsamic Vinegar (1 tablespoon). Simmer until syrupy, about 1 minute. Stir in Water (1 tablespoon) and Chicken Broth Concentrate (1 tablespoon). Simmer until thickened, about 3 minutes. Remove pan from heat, add Butter (1 tablespoon) and stir to melt.
Step 7
Give the sauce a taste and add more vinegar if you prefer a tangier flavor. Season with Salt and Pepper (to taste). Plate chicken, green beans and potatoes. Drizze sauce over chicken and serve.

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Nutrition Per Serving
Calories
124
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
57.9 mg
19%
Carbohydrates
2.3 g
1%
Fiber
0.2 g
1%
Sugars
1.1 g
--
Protein
17.9 g
36%
Sodium
289.9 mg
13%
Vitamin D
--
--
Calcium
4.9 mg
0%
Iron
0.7 mg
4%
Potassium
29.6 mg
1%
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