A broiled entrée plus a simple-as-can-be side equals dinner for four in less half an hour!
Apricot-Glazed Chicken Breasts with Almond Couscous
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 9
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1 lb)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 2 tablespoons apricot preserves
Couscous
- 1 cup chicken broth
- 1 tablespoon butter or margarine
- 1 cup uncooked couscous
- 2 tablespoons slivered almonds, toasted if desired
Instructions
-
Step1Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
-
Step2In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
-
Step3Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
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Step4Meanwhile, in 2-quart saucepan, heat broth and butter to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.
Nutrition
380
Calories
9g
Total Fat
32g
Protein
42g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 340mg
- 14%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 6g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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