Apricot Ancho Chicken
with Roasted Potatoes and a Lemony Salad
Apricot Ancho Chicken
Sweet apricot and smoky ancho glaze tender chicken, paired with roasted potatoes and a bright lemony salad for a balanced, flavorful dinner.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- 2 tablespoon Apricot Jam
- 12 ounce Chicken Breasts
- 1 unit Chicken Stock Concentrate
- 1 unit Lemon
- 2 ounce Mixed Greens
- 1 unit Shallot
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
- ½ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time35m
Calories580
Protein39g
Carbs51g
Fat25g
Tags:
Protein SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, keep an eye on any creamy garnish and skip it; the dish itself is already naturally milk-free. For lower sugar, use a smaller amount of apricot jam or a less-sweet fruit spread, and choose turkey cutlets instead of chicken if preferred.
What to serve with it
Serve with a crisp white wine or sparkling water with lemon to echo the bright salad. Warm crusty bread or a simple cucumber side can round out the plate without overpowering the sweet-spicy chicken.
