• 5 boneless skinless chicken breasts
  • MARINATE
  • Juice of one orange
  • 1/8 cup olive oil
  • 1/8 cup soy sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon curry powder
  • SAUCE
  • 3/4 cup apricot preserves
  • Juice of one orange
  • Pinch of red pepper flakes
  • Splash of grand marnier
  • 1 teaspoon curry powder (heaping)
  • Pinch of garlic powder
  • VEGETABLES
  • 1 zucchini (diced)
  • 1 yellow squash (diced)
  • 1 onion (diced)
  • 1 cup fresh mushrooms
  • 4 green onions (diced )

Description

Apricot Curry Chicken And Rice

* If you like it more spicy add more red pepper flakes and if you like more curry add more to your liking.

I didn’t add the marinating into the prep/cook time.

Directions

  1. Marinate chicken for at least 4 hours, then dice.
  2. In large skillet add olive oil (one tablespoon) heat skillet med/high once skillet is hot add chicken and brown then add vegetables (except green onion) cook for 5-10 minutes then add green onions . I like the vegetables to still be slightly firm.
  3. In small sauce pan add all sauce ingredients and simmer for 20 mins.
  4. RICE… In med sauce pan add 2 cups chicken broth, 1/2 teaspoon curry and a pinch of garlic powder bring to boil and add 2 cups rice cover and remove from heat.
  5. Plate… Add rice, chicken and vegetables then spoon sauce over top.
  6. (* If you like it more spicy add more red pepper flakes and if you like more curry add more to your liking)