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Ginger Apricot Glazed Chicken
with fig and Swiss cheese salad

Active: 30 minTotal: 30 min
20161017 ginger apricot glazed chicken nm 4.jpg?ixlib=rails 2.1

A quick apricot and ginger pan sauce adds an impressive finish to these weeknight-friendly seared chicken cutlets.



Chicken with Apricot Ginger Glaze:
  • Apricots, dried - 6, chopped
  • Ginger - 1/2 tsp, grated
  • Soy sauce, low-sodium - 2 tsp
  • Sugar, brown - 2 tsp
  • Vinegar, balsamic - 1 tsp
  • Stock, any variety - 1/2 cup
  • Wine, white (sub stock) - 1/4 cup
  • Chicken breasts, boneless and skinless - 2, halved and pounded thin
  • Flour - 1/4 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
Fig and Swiss Cheese Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Cheese, Swiss - 3 oz, cubed
  • Figs (sub grapes, using 4x more than listed) - 4, quartered
  • Mixed greens - 4 oz
  • Almonds, slivered - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make vinaigrette - (Skip if already made for Monday’s meal.) Whisk together vinegar, maple syrup, mustard and olive oil. (Can be done up to 5 days ahead)
  2. Apricots / Ginger / Cheese - Prep as directed. Combine apricots and ginger in one container. Store cheese separately. (Can be done up to 5 days ahead)
  3. Make apricot glaze - Combine apricots, ginger, soy sauce, sugar, vinegar, stock and white wine. (Can be done up to 3 days ahead)
  4. Chicken breasts - Halve chicken breasts. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25cm thick. (Can be done 1 day ahead)
  5. Figs - Quarter figs.


  1. Combine flour, salt and pepper in a shallow bowl.
  2. Heat a skillet with cooking oil over medium heat.
  3. Coat each piece of chicken in flour mixture, shaking off any excess flour. Place chicken in heated oil and cook on both sides until cooked through, 2 to 3 minutes per side.
  4. Set chicken aside and return pan to heat. Add apricot glaze and bring to a simmer. Simmer, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 3 to 4 minutes.
  5. Add chicken back to pan and turn to coat in glaze. Continue cooking in glaze until cooked through, ~3 minutes more.
  6. Just before serving, toss figs, cheese, mixed greens and almonds in balsamic vinaigrette.
  7. Serve chicken with salad on the side. Enjoy!

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This meal has 27 reviews

This is a tasty meal — I added a tablespoon of orange marmalade to the apricot glaze, which gave it more of a “glaze” consistency.

By: Melissa
Posted: Jan 20, 2018
Diet: Original

Really liked this chicken and the salad was amazing! I used grapes instead of figs, otherwise made everything the same.

By: Elissa
Posted: Apr 21, 2017
Diet: Original

I used grapes instead of figs, and I was out of maple syrup and subbed it out for honey. Delicious!

By: Kate
Posted: Apr 06, 2017
Diet: Gluten-free

This was good, but I didn't find it to be very filling.

By: Jenna
Posted: Jan 08, 2017
Diet: Original

Apricot vinaigrette is phenomenal. Made with goat cheese and added avocado. Couldn't find figs.

By: Caroline
Posted: Dec 15, 2016
Diet: Vegetarian

this was great. salad and chicken both delicious

By: Jessica
Posted: Nov 09, 2016
Diet: Original