Apricot Glazed Chicken, Herb and Nut Couscous and Spinach Salad
Prep Time
Serves
Cooking Mode
0 Apricot Glazed Chicken
1 canola oil
2 boneless and skinless chicken breasts, butterflied horizontally
¼ salt and pepper
2 Pure Apricot Jam
1 Ginger Seasoning Paste
1 black sesame seeds
0 Couscous with Nuts & Herbs
½ fine couscous
½ water
½ nut & seed trail mix
2 flat leaf parsley, chopped
2 Chives, finely sliced
1 Extra Virgin Olive Oil
1 black pepper
0 Spinach Salad
3 Baby Spinach
1 apple, cored and diced
1 pear, cored and diced
2 crumbled feta cheese
3 Balsamic Vinaigrette
0 Apricot Glazed Chicken
1 canola oil
2 boneless and skinless chicken breasts, butterflied horizontally
¼ salt and pepper
2 Pure Apricot Jam
1 Ginger Seasoning Paste
1 black sesame seeds
0 Couscous with Nuts & Herbs
½ fine couscous
½ water
½ nut & seed trail mix
2 flat leaf parsley, chopped
2 Chives, finely sliced
1 Extra Virgin Olive Oil
1 black pepper
0 Spinach Salad
3 Baby Spinach
1 apple, cored and diced
1 pear, cored and diced
2 crumbled feta cheese
3 Balsamic Vinaigrette
Directions
1Apricot Glazed Chicken:
2Pre-heat broiler to 500°F (260°C). Mix jam and ginger together and set aside. Heat oil in an oven safe non-stick pan over high heat. Season the chicken with the salt and pepper and sear both sides until well browned. Spread jam evenly over chicken and transfer to the oven, roasting until cooked through, approximately 6-7 minutes. Remove from oven, sprinkle with the sesame seeds and let rest for five minutes before serving.
3Couscous with Nuts & Herbs:
4Bring water to a boil over high heat, stir in the couscous, cover and remove from the heat. Let stand for five minutes, fluff with a fork and mix in remaining ingredients. Serve warm or cold.
5Spinach Salad:
6Combine the lettuce, apple and pear in a mixing bowl. Toss with the dressing just before serving and garnish the crumbled feta cheese.
Tips
1
Les ramequins peuvent être préparés, recouverts et réfrigérés plusieurs heures d’avance ou la veille.
Disclaimer
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Personal Note
Personal Note
