Curried Apricot Pan-Roasted Chicken with Broccolini Amandine Recipe - Clean Eating Magazine

Curried Apricot Pan-Roasted Chicken with Broccolini Amandine

Get a head start on your week with this perfectly balanced, dietitian-created curried apricot pan-roasted chicken with broccolini amandine recipe.
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Curried Apricot Pan-Roasted Chicken with Broccolini Amandine image

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  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 4 5-oz boneless, skinless 
chicken breasts
  • 1/8 tsp each sea salt and ground black pepper, plus additional, to taste
  • 3 tbsp olive oil, divided
  • 2 bunches broccolini, trimmed (1 lb)
  • 4 chopped green onions, white and green parts, divided
  • 2 tbsp minced fresh ginger
  • 2 tbsp minced garlic, divided
  • 2 tsp curry powder
  • ½ tsp red pepper flakes
  • 4 cups sliced fresh apricots (8 apricots)
  • 1/4 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp raw honey
  • Minced zest of ½ orange
  • 2 tbsp organic unsalted butter, diced
  • 1/4 cup unsalted chopped or slivered almonds

Preparation

  1. Preheat oven to 400°F. Season chicken with 1/8 tsp each salt and pepper. In a large sauté pan on high, heat 2 tbsp oil. Add chicken and sear until browned on 1 side, 4 minutes. Flip and transfer pan to oven. Roast until cooked through, about 10 minutes, then transfer to a plate and tent with foil.
  2. Meanwhile, blanch broccolini in a pot of boiling water until nearly fork tender, 3 to 4 minutes. Drain, transfer to ice water to cool, drain again. Set aside.
  3. To same pan with chicken drippings on medium heat, add whites of onions, ginger, 1 tbsp garlic, curry powder and pepper flakes; sweat until onions soften, about 1 minute.
  4. Stir in apricots, increase heat to medium-high, cover and sauté for 3 minutes. Add wine and scrape up browned bits from pan with a wooden spoon. When wine has evaporated, stir in broth, honey and orange zest; cook until sauce thickens, 5 to 6 minutes.
  5. Stir in butter until emulsified. Stir in greens of onions; season with additional salt and pepper. Cover to keep warm.
  6. In a large sauté pan on medium, heat reamining 1 tbsp oil. Add remaining 1 tbsp garlic and cook for 30 seconds. Add broccolini and cook until heated, 3 minutes. Stir in almonds and additional salt and pepper. Serve sauce over chicken and broccolini alongside.

Nutrition Information

  • Serving Size: 1 chicken breast with sauce and ¼ of broccolini
  • Calories: 529
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 119 mg
  • Fat Content: 24 g
  • Fiber Content: 8 g
  • Protein Content: 40.5 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 244 mg
  • Sugar Content: 27 g