Chipotle-Apricot Chicken
Vegetable Brown Rice
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- ¾ cup apricot preserves
- ½ cup low-sodium chicken broth
- 2 Tbsp chopped chipotle peppers in adobo sauce
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side.
- Reduce heat to medium. Add preserves, broth, chipotle peppers, paprika, garlic powder, and salt; cook 4 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (20-oz) pkg frozen bell pepper and onion blend (see Note)
- 3 Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- 2 green onions, sliced
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook bell pepper and onions in 1 Tbsp hot oil in a large skillet over medium-high heat 8 to 10 minutes or until tender. Add rice, 2 Tbsp oil, salt, pepper, and green onions to skillet, stirring to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
279
|
261
|
540
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 26 | 42 | 68 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 347 | 201 | 548 |
Quick & Healthy Meal Plan
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