CHICKEN WITH APRICOT-GINGER RELISH
EASY ENTERTAINING: Introduce your guests to chicken with apricot-ginger relish. Serve with jasmine rice, fresh asparagus, a Bibb lettuce salad and sourdough bread. For dessert, buy a chocolate cake and top it with vanilla ice cream.
Ingredients
1/2 cup apricot preserves
3 tablespoons fresh lime juice
2 tablespoons low-sodium tamari sauce
2 teaspoons grated fresh ginger
1/4 teaspoon cayenne pepper
4 (5- or 6-ounce) boneless skinless chicken breasts 2 teaspoons olive oil
1 (24-ounce) jar apricot halves, drained and diced
1 unpeeled cucumber, seeded and diced
1/2 red onion, sliced
1 1/2 teaspoons lime zest
Lime slices
Servings: makes 4 servings Preparation time: 20 minutes; marinating time: 15 minutes
Cooking time: about 10 minutes
In a small bowl, combine preserves, juice, tamari sauce, ginger and cayenne pepper. Reserve 2 tablespoons and spoon remainder into a large resealable plastic bag. Add chicken to bag, seal, turn to coat and refrigerate 15 minutes. Remove chicken and discard marinade. Heat oil in a large nonstick skillet on medium-high. Add chicken and cook about 10 minutes or until no longer pink and juices run clear; turn once. Meanwhile, in a medium bowl, combine apricots, cucumber, reserved preserves mixture, onion and lime zest. Arrange chicken on serving platter and top each breast half with 2 tablespoons of the relish. Garnish with lime slices. Serve remaining relish in a small bowl.
Per serving: 351 calories, 33 grams protein, 6 grams fat (16 percent calories from fat), 1.1 grams saturated fat, 41 grams carbohydrate, 91 milligrams cholesterol, 475 milligrams sodium, 4 grams fiber.
Carb count: 3.