Apricot Chicken and Rice

Name: Apricot Chicken and Rice
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp olive oil; Sauce:; 1 can (15 oz) Apricot halves, drained with juice; 2 Tbs brown sugar; 1 tbs cornstarch; 1/2 tsp dried basil; 1 tbs cider vinegar; 1 tbs soy sauce; 2 cups prepared rice

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 cup)
Per Serving: 315 calories; 28 g protein; 5 g fat, 40 g carbs (1.5 carbs: 1 protein)
Recipe = 0 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)

*This recipe is from Womak Army Medical Center, Ft. Bragg, NC.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Womak Army Medical Center, Ft. Bragg, NC.

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Ingredients

10 mins

4 servings

4boneless skinless chicken breasts
1/2 tspsalt
1/4 tsppepper
1 tspolive oil
Sauce:
1 can (15 oz)Apricot halves, drained with juice
2 Tbsbrown sugar
1 tbscornstarch
1/2 tspdried basil
1 tbscider vinegar
1 tbssoy sauce
2 cupsprepared rice

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Steps

10 mins

1

Combine salt and pepper and sprinkle over chicken. Heat oil in a large nonstick skillet, cook chicken in oil over medium heat for approximately 6 minutes on each side or until juices run clear (internal temperature reaches 140 degrees).
2

Combine brown sugar, cornstarch, and basil. Drain the apricots, reserving syrup in a measuring cup. Add enough water to measure 1 cup. Set apricots aside. Stir the syrup mixture, vinegar, and soy sauce into the brown sugar mixture, mixing well.
3

Remove chicken and cover. Pour syrup mixture into the pan and stir. Bring to a boil; cook and stir for 2 minutes
4

Return chicken to the pan.
5

Add apricots; heat through.
6

Serve with rice.