Apricot chicken

Apricot Chicken Recipe

We all know how hard it is to prepare fresh, healthy meals when we are so busy with work, family and all sorts of other activities.  When you are racing around trying to fit everything in, preparing a healthy dinner for the whole family can seem like an impossible chore. But when you rely on take-out food for meals, you are getting a whole lot more fat, sodium, sugar and calories than you bargained for. So how do you fit in time to make meals at home?

Cooking things in advance is one of the best ways to ensure that you have ready supply of healthy food available.

  • Make double recipes and put half in the freezer for use later.

  • Cook things like rice and potatoes ahead and refrigerate for up to 4 days so you can get dinner on the table more quickly during the week.

  • Chop veggies so they are ready when you need them.

  • Stock your freezer with plenty of frozen veggies so you will always have some veggies to go with your meal.

Here is a delicious recipe for Apricot Chicken that freezes well and the whole family will love!

Apricot Chicken

Adapted from a recipe from Cooks Country

6-8 boneless, skinless chicken breasts (small ones, 4-6 ounces each)
2/3 cups apricot preserves
1/2 cup dried apricots, chopped
1/2 cup orange juice
1/4 cup honey
1 TBSP cider vinegar
1 TBSP soy sauce
2 tsp curry powder
A few drops (or more, depending upon how hot you like your chicken) Sriracha or other hot sauce
1 tsp cornstarch
1 TBSP water
1/3 cup sliced almonds

Preheat oven to 425. Place chicken breasts in shallow baking pan. In small saucepan over medium-high heat, whisk together ingredients from preserves and hot sauce. Cook for about five minutes. Whisk together the cornstarch and water and add to the preserves mixture. Cook for another minute or two. Pour sauce over chicken. Bake for about 8 minutes then sprinkle almonds on top and bake for another five or so minutes until chicken is done (inside is 160 on meat thermometer).

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