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)
Apricots / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Make apricot glaze - Combine apricots, ginger, aminos, vinegar, honey, stock and white wine. (Can be done up to 3 days ahead)
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)
Figs / Avocados - Prep as directed.
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Coat each piece of chicken in almond flour mixture, shaking off any excess. Place chicken in heated oil and cook on both sides until golden brown, ~2 minutes per side.
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.
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, avocados, mixed greens and almonds in balsamic vinaigrette.