Prep 20 mins
Cook 15 mins
This is from the Olive Garden, I had this for lunch and was so impressed I went on to the Olive Garden website, and there it was. Delicious and low in fat and calories. OG does not serve pasta with this, so it is a nice light meal, served with salad and bread sticks, of course.
- 1⁄2 cup chicken stock
- 1⁄2 cup apricot preserves
- salt and pepper
- 1⁄2 lb roma tomato, cut into 1 pieces
- 6 basil leaves, cut into 1/2 pieces
- 1 teaspoon garlic pepper seasoning
Garlic Herb Seasoning
- 3 teaspoons garlic pepper seasoning
- 1 teaspoon italian seasoning
Chicken and Vegetables
- 1 bunch asparagus (remove bottom inch of stems)
- 1⁄2 lb broccoli floret
- 1 tablespoon extra virgin olive oil
- 4 chicken breasts, boneless, skinless
- chopped parsley (to garnish)
- Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
- Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
- Combine tomato mixture in a separate mixing bowl and set aside.
- Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
- Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
- Grill chicken until internal temperature reaches 165°F.
- Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
- Top chicken breasts with apricot sauce and garnish with chopped parsley.
I went to OG as well and loved this dish. Our server revealed that the "secret" to the sauce was orange marmalade. I make a version with cutie oranges that is not as sweet and I chopped the pieces a little finer than purchased varieties. So I think this addition will make another wonderful layer that that sauce! Just a little side note it didn't spike my sugar levels!
This is a quick and easy and low cal meal, with a tasty little sauce. I really enjoyed the chicken and tomatoes components, but found the broccoli and asparagus to be a bit bland. This sauce would also taste excellent over grilled salmon.
This was a perfect dinner, no rice needed. Please correct the ingredients listing to state that the roma tomatoes should be cut in 1-inch pieces. As you can see by my photos, I interpreted the directions to keep the asparagus and broccoli separate, but the Olive Garden shows the broccoli florets atop the asparagus with the tomato mixture on top of that. My photos demonstrate how important the parsley garnish is, and look rather artistic (IMHO). With the veggies separate, the broccoli was spicy with the garlic pepper/Italian seasoning topping, the asparagus and tomatoes were savory, and the chicken was slightly sweet. I used no-sugar apricot preserves, which worked great. The apricot sauce and the garlic pepper/Italian seasoning mixture are ridiculously easy, and can be applied to countless dishes. It was challenging to heat the asparagus, broccoli and tomatoes in the same large pan and keep them separate. I had to turn off the heat to prevent the broccoli from overcooking, and the asparagus was possibly too crisp as a result; all my veggies cooled down by the time I finished my photos. I would rather reheat each of the three components in separate pans for greater control (I don't mind washing dishes.) I will make this dinner regularly, we love these ingredients. Thanks for posting, KelBel. Made for the Cookathon for KelBel in memory of her beloved DH Eric.