Apricot-lemon chicken

Dinner tonight, July 3, 2015
Dinner tonight, July 26, 2013
Sweet and tangy chicken, great for any dinner either for guest or just a everyday dinner
4 Servings

  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • cup apricot spread (such as Polaner All Fruit)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons grated lemon rind

1) Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2) Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.

3) Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce

Nutritional notes:
Amount per serving
Calories: 245
Calories from fat: 8%
Fat: 2g
Saturated fat: 0.6g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.5g
Protein: 39.4g
Carbohydrate: 14.5g
Fiber: 0.3g
Cholesterol: 99mg
Iron: 1.4mg
Sodium: 402mg
Calcium: 24mg

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