Healthy apricot chicken for two
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Revamp your typical chicken dinner with this healthy apricot chicken recipe. This dish is packed with flavour yet light on calories, perfect for those looking for a healthier option. It is also simple to make and can be on the table in less than an hour.
Ingredients:
2 tsp olive oil
300g skinless chicken thigh fillets, fat trimmed, cut into 3cm pieces
1 small onion, halved, thinly sliced
1 stick celery, thinly sliced
1 carrot, peeled, cut into chunks
1 garlic clove, crushed
2 tsp wholegrain mustard
60ml (1/4 cup) Massel salt reduced chicken style liquid stock
125ml (1/2 cup) apricot nectar
1 1/2 tbsp chopped dried apricots
400g can of cannellini beans, rinsed, drained
Steamed snow peas to serve
Broccolini, to serve
Instructions:
1. Preheat oven to 170C/150C fan forced.
2. Heat half the oil in a flame-proof casserole dish over high heat. Add chicken and cook in two batches, for 1 to 2 minutes on each side or until golden. Transfer to a plate.
3. Heat the remaining oil in the same dish over medium heat. Add onion, celery, and carrot. Cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
4. Return the chicken to the dish. Add stock, mustard, apricot nectar, and dried apricots. Bring to a boil. Cover with a lid or foil.
5. Bake in the oven for 40 minutes, adding the beans for the last 10 minutes of cooking.
6. Serve with steamed snow peas and broccolini.
Now, there are a few ways to make this dish extra special. You could try using different cuts of chicken, such as chicken breast or chicken thighs. You could also add other vegetables, such as green beans or sweet potato. And, for a little bit of extra flavour, you could add a pinch of dried thyme or rosemary to the dish.
Ingredients:
2 tsp olive oil
300g skinless chicken thigh fillets, fat trimmed, cut into 3cm pieces
1 small onion, halved, thinly sliced
1 stick celery, thinly sliced
1 carrot, peeled, cut into chunks
1 garlic clove, crushed
2 tsp wholegrain mustard
60ml (1/4 cup) Massel salt reduced chicken style liquid stock
125ml (1/2 cup) apricot nectar
1 1/2 tbsp chopped dried apricots
400g can of cannellini beans, rinsed, drained
Steamed snow peas to serve
Broccolini, to serve
Instructions:
1. Preheat oven to 170C/150C fan forced.
2. Heat half the oil in a flame-proof casserole dish over high heat. Add chicken and cook in two batches, for 1 to 2 minutes on each side or until golden. Transfer to a plate.
3. Heat the remaining oil in the same dish over medium heat. Add onion, celery, and carrot. Cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
4. Return the chicken to the dish. Add stock, mustard, apricot nectar, and dried apricots. Bring to a boil. Cover with a lid or foil.
5. Bake in the oven for 40 minutes, adding the beans for the last 10 minutes of cooking.
6. Serve with steamed snow peas and broccolini.
Now, there are a few ways to make this dish extra special. You could try using different cuts of chicken, such as chicken breast or chicken thighs. You could also add other vegetables, such as green beans or sweet potato. And, for a little bit of extra flavour, you could add a pinch of dried thyme or rosemary to the dish.
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