Apricot Roasted Chicken Thighs
In today's House Works, Chef Judy Gilliard talks about some of the different salts on the market, and what you can do to cut back. And in honor of National Heart Month, Judy is making a delicious apricot chicken recipe that is good for you, too.
8 each chicken thighs without skin, boneless, cut in cubes (Smart Chicken)
6 ounces apricot preserves, fruit sweetened
8 each prunes, pitted and cut in half
1/4 cup olive oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon red chili flakes
8 each dried apricot halves, julienned
6 sage, julienned
Preheat oven to 400 degrees F.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces in the pan, spaced evenly apart.
Roast until the chicken is thoroughly cooked, about 20 to 30 minutes.
Per Serving 303 Calories; 13g Fat (37.4% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.