Apricot Chicken and Rice
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 372 |
| pro | 35 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 41 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 19 |
| vit A | 15 |
| vit C | 93 |
| folate | 22 |
Apricots add both sweetness and iron; cooking the broccoli with the chicken and rice means one less pot.
Ingredients
Preparation
Sprinkle chicken with salt and pinch of the pepper.
In large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides. Transfer to plate.
Reduce heat to medium; in same skillet, cook onion and garlic, stirring occasionally, for about 5 minutes or until softened and lightly browned. Stir in rice until coated. Stir in stock, apricots, mustard, lemon rind and remaining pepper; bring to boil.
Nestle chicken into rice; reduce heat, cover and simmer for 20 minutes, turning chicken halfway through. Sprinkle broccoli over rice; cover and simmer for 5 to 7 minutes or until chicken is no longer pink inside, liquid is absorbed and rice and broccoli are tender.
Source : © CanadianLiving.com
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