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