Orange and Apricot Glazed Chicken Cups |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A 30 minute meal from . Yep, you can grill heartier lettuce varieties like romaine, for a sweeter, smokier flavor that the kids will probably prefer to the ordinary leaf. I have to say that I think we would have preferred iceberg lettuce at room temp that we could really pick up and eat rather than the romaine because it had to be eaten with a knife and fork. Ingredients:
1/2 cup apricot preserves |
1/4 cup frozen orange juice concentrate, thawed |
2 tablespoons reduced sodium soy sauce (next time i may reduce this to 1 t) |
1 tablespoon rice vinegar |
1 garlic clove |
18 ounces boneless skinless chicken breast halves |
salt & fresh ground pepper |
8 ounces fresh green beans, trimmed (i used steamed zucchini instead which was amazing) |
1 teaspoon olive oil |
2 cups hot cooked brown rice |
8 small romaine leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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