Apricot Chicken

A quick, easy and modern take on an old favourite. This apricot chicken dish not only looks great but tastes sensational, bursting with sweet and sour flavoured that suits most palates.
4 x
Nutritional Information
Per Serving
  • Energy: 1655 KJ
  • Protein: 36.3g
  • Total fat: 8g
  • Saturated fat: 2.3g
  • Carbohydrates: 43.2g
  • Sugars: 13.1g
  • DietaryFiber: 8.4g
  • Sodium: 92mg

Ingredients

  • 2 teaspoons cornflour
  • 400g canned apricot halves in natural juice
  • 1/4 cups SPLENDA low calorie sweetener
  • 1/2 teaspoons olive oil
  • 1 brown onion
  • 500g chicken breast fillets
  • 2/3 cups basmati rice
  • 2 bunches broccolini
  • 200g sugar snap peas
  • 250g yellow squash

Method

  1. Put the cornflour in a small bowl. Gradually whisk in the juice from the canned apricot halves until smooth. Stir in the SPLENDA® Granulated. Set aside.
  2. Brush half the oil over the base of a large non-stick frying pan. Heat over medium heat.
  3. Add the halved, thinly sliced onion and cook, stirring occasionally, for 5-6 minutes or until the onion starts to soften.
  4. Increase heat to medium-high and add the chicken. Cook for 2 minutes each side or until just browned.
  5. Add the SPLENDA® Granulated mixture and apricot halves to the pan. Bring to a simmer.
  6. Reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
  7. Meanwhile, cook the rice in a small saucepan of boiling water following packet directions, or until tender. Drain.
  8. Divide the rice among serving plates.
  9. Top with the chicken and sauce and serve with the steamed broccolini, sugar snap peas and squash.

Credits

SPLENDA® Sweeteners

Dietitians Note

Experiment and try serving your meal with different vegetables. Aim to get a good mix of the different colours and types of veggies to help ensure you are getting a good mix of vitamins and minerals with your meal. Aim to fill half your plate with 'free' vegetables.