Apricot Chicken
Grilled, sautéed, baked or roasted? However you prepare your chicken, try incorporating apricots and fresh rosemary.
Categories
- All Posts
- Wellness in Business
- Nutrition Bites
- Exercise Moves
- Fitness Files
- Prevention Plus
- Vitamin Aisle
- Recipes - Entrees
- Recipes - Side Dishes
- Recipes - Snacks
- Recipes - Desserts
- Recipes - Breakfast
- Recipes - Appetizers
- Recipes - Salad
- Recipes - Soups
- Cooper Stories
- Self-care
- Dr. Cooper's 8 Healthy Steps
- Skin Care
Ingredients
- 1 1/4 cup wild or brown rice, uncooked
- 16 oz. apricot nectar (divided)
- 6 boneless/skinless chicken breasts
- 1 cup canned apricot halves in light syrup
- 1 tsp. rosemary
*Tip: add salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- Place rice in bottom of 9 x 13 inch pan with 8 ounces of apricot nectar. Add chicken breasts, remaining 8 oz. of apricot nectar and apricots. Sprinkle with rosemary, salt and pepper. Cover with foil and set on a rimmed baking sheet.
- Bake for approximately one hour, or until chicken reaches internal temperature of 165 degrees.
Nutritional Analysis
Servings: 6
Serving Size: 1 chicken breast
Calories: 335
Sodium: 81 g
Fat: 3 g
Carbohydrates: 48 g
Saturated Fat: 0.6 g
Cholesterol: 66 mg
Protein: 29 g
Fiber: 2 g
*Brown rice used for Nutritional Analysis.
Recipe provided by Cooper Clinic Nutrition.