Orange-Apricot Chicken
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 11-inch piece fresh or frozen ginger
- 11-inch strip orange rind
- 11-inch strip lemon rind
- ½cup fresh orange juice
- ⅓cup apricot preserves, sweetened with fruit
- 2teaspoons Dijon mustard
- 8ounces skinless, boneless chicken breasts
- 2navel oranges
- 1teaspoon olive oil
Nutritional analysis per serving (2 servings)
393 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 41 grams sugars; 28 grams protein; 131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
- Step 2
Add the orange juice, apricot preserves and mustard, and process to mix well.
- Step 3
Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
- Step 4
Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.
Private Notes
Comments
So delicious but I doubled the recipe for three people and there was not enough.
So delicious but I doubled the recipe for three people and there wasn’t enough.