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Roasted Chicken Thighs with Apricot

meal-of-the-week

Prep time: 10 minutes

Cook time: 14 minutes

Serves 4


1 lb. boneless, skinless chicken thighs

2 tsp. canola oil

1/2 cup diced dried apricots

1 large garlic clove, minced

1/2 tsp. dried rosemary

1/2 cup dry white wine

1/4 cup fat-free chicken broth

1 tsp. chopped fresh cilantro or parsley

  1. Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.
  2. In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.
  3. Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.

Per serving: 315 calories, 14g fat, 3g saturated fat, 100mg cholesterol, 100mg sodium, 13g carbohydrate, 2g fiber, 13g total sugars, 0g added sugars, 29g protein

Make it a meal: Serve with a couscous pilaf and Moroccan-spiced carrots.

Item number: 32215W

 

[[Talking Points]]

Culinary: Apricots
Apricots pair well with brown sugar, chocolate, cinnamon, ginger, maple, orange and sherry.

Nutrition: Canola Oil
Canola oil is generally low in saturated fats. Be sure to read the label to make sure. 1 tablespoon of Wesson® Canola Oil yields 1g of saturated fat.

Categories: Recipe, UncategorizedTags: ,

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