Venetian Apricot Chicken
Tonight was a big step for my p4 journey Olive Garden. My husband who has been held ransom for months on where we eat said how about Olive Garden?… I prayed on the way they had something on the menu I would feel comfortable eating. I will have to admit its tempting but I looked for their olive leaf light menu and I was very happy with my choice. The best part was when I got home and looked up the calories it was only 380. I skipped the veggies pretty much since I had salad which was 120 calories according to their website.
I was happy that there are healthy options out there we just have to chose them. They are nice enough to share their recipes so you can cook them at home. This would be great for P3 and P4.
1/2 cup chicken stock (broth)
1/2 cup apricot preserves (try sugar free)
Salt and pepper to tasteTomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste
Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
- COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
- BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
- COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
- BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
- COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
- GRILL chicken until internal temperature reaches 165°F.
- PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
- TOP chicken breasts with apricot sauce and garnish with chopped parsley.
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