Orange and Apricot Glazed Chicken Cups
photo by januarybride
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 118.29 ml apricot preserves
- 59.14 ml frozen orange juice concentrate, thawed
- 29.58 ml reduced sodium soy sauce (next time I may reduce this to 1 T)
- 14.79 ml rice vinegar
- 1 garlic clove
- 510.29 g boneless skinless chicken breast halves
- salt & fresh ground pepper
- 226.79 g fresh green beans, trimmed (I used steamed zucchini instead which was amazing)
- 4.92 ml olive oil
- 473.18 ml hot cooked brown rice
- 8 small romaine leaves
directions
- For glaze, in a blender or small food processor, combine the apricot preserves, orange juice concentrate, soy sauce, vinegar, and garlic. Cover and blend or process until smooth. Remove 1/4 cup to brush over chicken. Set remaining glaze aside.
- Season chicken lightly with salt and pepper. Brush with some of the 1/4 cup glaze. For a charcoal grill, grease the grill rack. Place chicken on grill rack over medium-hot coals. Cover and grill about 10 minutes or until chicken is done (170 degree F.), turning once and brushing again with glaze halfway through. (For a gas grill, preheat grill. Reduce heat to medium-high. Add chicken to greased grill rack. Cover and grill as above.) Remove chicken from grill and let rest for 5 minutes. Discard any remaining brush-on.
- While chicken is grilling, toss green beans in a bowl with oil and a dash salt and pepper. Place in a grill wok and place on the grill beside chicken the last 5 minutes of grilling, stirring once or twice. Remove and cool slightly. Cut beans crosswise into 1/2-inch pieces.
- Chop chicken. In a medium bowl toss chicken and beans with about 1/4 cup reserved glaze. Spoon rice onto lettuce leaves. Top with chicken mixture and drizzle with any remaining glaze. Makes 4 servings (2 cups each).
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Reviews
-
After all that I forgot the lettuce leaves! So ours just ended up being served over rice, and as my husband doesn't like green beans I put snow peas, bok choy and red capsicum in with it instead. But it was delicious, perfect blend of sweet with subtle sourness and not sticky. Our 10-month-old liked it too!
Tweaks
-
After all that I forgot the lettuce leaves! So ours just ended up being served over rice, and as my husband doesn't like green beans I put snow peas, bok choy and red capsicum in with it instead. But it was delicious, perfect blend of sweet with subtle sourness and not sticky. Our 10-month-old liked it too!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri