This meal makes a ton of food. I made it when we had company over and with 6 people eating it we still had a ton of leftovers. Since chicken breasts are typically large in size we only eat 1/2, so the 8 chicken breasts I made turned out to be 16 servings. The vegetables did not serve 16, I would say they served more like 10 people. The good news is you can increase the amount of vegetables to serve 16 or reduce the chicken and sauce to serve less. So depending on how much one eats this can serve anywhere between 8 and 16 people. No matter how many this serves or how much you make, this is a delicious meal.
As I was preparing the meal it occurred to me that with all of the sauce it would work perfectly over rice. There is a ton of delicious sauce with nothing to soak it up. So next time I make this meal I will definitely be serving it over rice and therefore I am including it in the recipe.
8 boneless skinless chicken breasts
1 cup low sodium chicken broth
1 cup apricot preserves
1 tablespoon cornstarch
1 tablespoon cold water
1 pound Roma tomatoes, cut into bite size pieces
12 basil leaves, roughly chopped
2 teaspoons garlic pepper
Garlic Herb Seasoning
3 teaspoons garlic pepper
1 teaspoon Italian seasoning
2 bunches asparagus, trimmed
1 pound broccoli florets
2 tablespoons olive oil
Prepare desired amount of rice according to package directions.
Cook chicken breast your desired way until completely cooked.
In a small saucepan combine the chicken broth and apricot preserves. Heat over medium heat and bring to a boil, stirring occasionally. Meanwhile in a small bowl combine the cornstarch and water until well combined. Once apricot mixture reaches a boil add in the cornstarch mixture and stir constantly until desired thickness. Remove from heat and set aside.
In a medium bowl combine the tomatoes, basil leaves, and garlic pepper. Set aside.
In a small bowl combine the garlic pepper and Italian seasoning. Set aside.
Fill a large pot 1/2 full with water and bring to a boil. While waiting for water to reach a boil prepare a large bowl with ice water. Once the water reaches a boil add in the asparagus and broccoli and blanch for 1 minute. Immediately remove the asparagus and broccoli and place in ice bath to stop the cooking process.
In a large saucepan add the olive oil and heat over medium high heat. Add in the asparagus, broccoli and tomato mixture. Cook just until everything is heated through and warm. Remove from heat and place on a serving platter. Sprinkle with garlic herb seasoning.
When chicken is done serve over rice and top with apricot sauce.
Total Fat: 6.4g
Total Carbs: 42.5g
Dietary Fiber: 3.6g
Vitamin A: 33.1%
Vitamin C: 110.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Copy Kat.