Ginger Apricot Glazed Chicken
with fig and avocado salad

Name: Ginger Apricot Glazed Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Apricots, dried, chopped; 1/2 tsp Ginger, grated; 2 tsp Bragg's / coconut aminos; 1 tsp Vinegar, balsamic; 2 tsp Honey; 1/2 cup Stock, any variety; 1/4 cup Wine, white (sub stock); 2 Chicken breasts, boneless and skinless, halved and pounded thin; 1/4 cup Flour, almond; 1 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, balsamic; 1 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 4 Figs (sub grapes, using 4x more than listed), quartered; 1 Avocados, cubed; 4 oz Mixed greens; 1/4 cup Almonds, slivered

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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

Ingredients

Metric

Servings:

Chicken with Apricot Ginger Glaze:

Apricots, dried - 6 , chopped
Ginger - 1/2 tsp , grated
Bragg's / coconut aminos - 2 tsp
Vinegar, balsamic - 1 tsp
Honey - 2 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, almond - 1/4 cup
Salt - 1 tsp
Black pepper - 1/2 tsp
Oil, cooking - 1 Tbsp

Fig and Avocado Salad:

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

Prep

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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Make

Combine almond flour, 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. 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.
Serve chicken with salad on the side. Enjoy!

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