Ginger Apricot Glazed Chicken
with fig and mixed greens salad

Name: Ginger Apricot Glazed Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Ginger, grated; 2 Apricots, dried, chopped; 3 tsp Bragg's / coconut aminos; 2 tsp Vinegar, balsamic; 3/4 cup Stock, any type; 1 lb Chicken breasts, boneless and skinless, halved and pounded thin; 1/3 cup Almond flour / meal; 1 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Oil, cooking; 1 Tbsp Vinegar, balsamic; 1 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 4 Figs, quartered (sub grapes, using 4x more than listed); 5 oz Mixed greens; 1/4 cup Pistachios, shelled

Active: 30 Total: 30

Original GF Paleo Vegetarian

This pan-seared chicken in a flavorful sauce is incredibly fast and versatile. When we first featured this dish in 2018 it got great reviews for flavor and ease of preparation.

Ingredients

Metric

Servings:

Ginger Apricot Glazed Chicken:

Ginger - 1/2 tsp , grated
Apricots, dried - 2 , chopped
Bragg's / coconut aminos - 3 tsp
Vinegar, balsamic - 2 tsp
Stock, any type - 3/4 cup
Chicken breasts, boneless and skinless - 1 lb , halved and pounded thin
Almond flour / meal - 1/3 cup
Salt - 1 tsp
Black pepper - 1/2 tsp
Oil, cooking - 2 Tbsp

Fig and Mixed Greens Salad:

Vinegar, balsamic - 1 Tbsp
Maple syrup - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Figs - 4 , quartered (sub grapes, using 4x more than listed)
Mixed greens - 5 oz
Pistachios, shelled - 1/4 cup

Prep

Make vinaigrette - Whisk together vinegar (portion for salad), maple syrup, mustard, and olive oil. (Can be done up to 5 days ahead)
Make apricot sauce - Grate ginger and finely chop apricots. Whisk together ginger, apricots, aminos, vinegar (portion for chicken), and stock. (Can be done up to 5 days ahead)
Chicken - Halve chicken breasts. Place parchment paper over breasts and pound with a tenderizer until breasts are about 1/2” / 1.2 cm thick. (Can be done 1 day ahead)
Figs - Quarter figs.

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Make

Combine almond flour / meal, salt, and pepper in a shallow bowl.
Heat a skillet with cooking oil over medium heat.
Coat each piece of chicken in almond flour mixture, shaking off any excess almond flour. Place chicken in heated oil and cook until golden on each side, 2 to 3 minutes per side.
Set chicken aside and return pan to heat. Add apricot sauce and bring to a simmer. Simmer, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 2 to 3 minutes.
Add chicken back to pan and turn to coat in glaze. Continue cooking in glaze until cooked through, ~3 minutes more.
Just before serving, toss figs, mixed greens, and pistachios in vinaigrette until dressed to your liking.
Serve chicken with sauce spooned over top and salad on the side. Enjoy!

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