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Sticky Apricot Chicken with Roast Vegetable Salad

Sticky Apricot Chicken with Roast Vegetable Salad is for tonight’s dinner. We’ve created a sticky glaze made with apricot sauce, soy sauce, and brown sugar which coats each chicken with the sticky-sweetness. It makes it even tastier with a roasted vegetable salad drizzled Greek-style yoghurt.

I am not sure how to explain it, seriously. But this Sticky Apricot Chicken with Roast Vegetable Salad is divine. I love this dish especially if you don’t want to eat rice for dinner. This meal comes together quickly too. I’m pretty sure your kids will love it too as you like my Roast Sage and Garlic Chicken, and Herb Roasted Chicken with Vegetables.

How to Make Sticky Apricot Chicken with Roast Vegetable Salad?

Begin by preheating the oven to 240 degrees C. Line tray with baking paper. Cut the vegetables into 2 cm chunks except for the carrots and the onions. Cut the carrots into 1 cm half-moon and the red onion into 2cm wedges. Place the vegetables on a lined oven tray and roast them until tender. This should take about 20-25 minutes. Make sure to turn them halfway to avoid sticking and for even cooking. Then set aside to cool slightly. While the vegetables are roasting, flat the chicken and slice through horizontally to make two thin chicken steaks. Combine the ras el hanout and the salt in a large bowl. Add the chicken breast and toss to coat. Then, in a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3. minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil and cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).

To make the sauce, all you need is to combine the apricot sauce, soy sauce, brown sugar, water and white whine vinegar. In another bowl, combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.

Now, let’s bring it all together. Remove the chicken from the heat when the chicken is already cooked. Add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine. Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greek-Style yoghurt and sprinkle with the toasted almonds.

Sticky Apricot Chicken and Roast Vegetable Salad

Kate Tablizo
Ordinary Chicken became interesting when coated with sticky and sweet apricot sauce. Every bite is coated with sweet goodness and even tastes better when partnered with roasted vegetable salad and drizzled with yoghurt and topped with toasted almonds. What a lovely dinner!
Prep Time 40 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 537 kcal

Equipment

  • Oven tray
  • Large frying pan

Ingredients
  

FOR ROAST VEGETABLES

  • 2 tbsp olive oil
  • 2 parsnip
  • 2 potato
  • 2 carrot
  • 1 large red onion
  • 2 cups pumpkin

FOR CHICKEN

  • 500 grams chicken breast
  • 2 tbsp ras el hanout
  • salt
  • 100 grams flaked almonds

FOR THE APRICOT SAUCE

  • 120 grams apricot sauce
  • 2 tsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp water

FOR THE DRESSING

  • 1 tbsp white wine vinegar
  • ½ cup Greek-style yoghurt
  • 2 tsp water

FOR SERVING

  • baby spinach

Instructions
 

ROAST THE VEGETABLES

  • Preheat the oven to 240°C. Line a tray with baking paper. Cut the parsnip, potato and pumpkin (unpeeled) into 2 cm chunks. Cut the carrot into 1 cm half-moons. Slice the red onion into 2 cm wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender (turning halfway for even cooking), about 20-25, then set aside to cool slightly.

COOK THE CHICKEN

  • While the veggies are roasting, flat the chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken breast and toss to coat.
  • In a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3 minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil. Cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).

MAKE THE SAUCES

  • In a small bowl, combine the apricot sauce, soy sauce, brown sugar, water and white wine vinegar. In another bowl. combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.

BRING IT ALL TOGETHER

  • When the chicken is already cooked, remove the pan from the heat, then add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine.

SERVE UP

  • Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greet-yoghurt and sprinkle with the toasted almonds.

Notes

  • Cut the veggies to size so they cook in time. 
  • If your oven tray is crowded, you can divide the vegetables between two trays. 
  • Cook the chicken for about 3-5 minutes, but also depending on thickness. 
  • Chicken is cooked through when it’s no longer pink inside.
  • If ras en hanout is not available, you can replace it with Moroccan powder. 
Keyword chicken recipes, healthy, low calories