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Apricot-Barbecue Chicken Chunks

Here’s the answer when you have to have a kid-pleasing entrée in next to no time. This recipe even gives you a bonus—planned-overs to use in Asian Chicken and Wild Rice Salad (page 87).

Recipe information

  • Yield

    servse 4, 1/2 cup per serving (plus 2 cups chicken reserved)

Ingredients

Cooking spray
2 pounds boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat discarded, cut into bite-size pieces
1/2 cup barbecue sauce (lowest sodium available)
1/2 cup all-fruit apricot or plum spread
1 teaspoon ground ginger (optional)

Preparation

  1. Step 1

    Lightly spray a large skillet with cooking spray. Cook the chicken over medium-high heat for 3 to 4 minutes, or until tender and no longer pink in the center, stirring occasionally.

    Step 2

    Stir in the barbecue sauce, apricot spread, and ginger. Cook for about 3 minutes, or until heated through, stirring constantly. Refrigerate half the chicken (2 cups) in an airtight container for use in Asian Chicken and Wild Rice Salad. Serve the remaining chicken.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 195

    Step 5

    Total Fat: 1.5g

    Step 6

    Saturated: 0.5g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 0.5g

    Step 10

    Cholesterol: 66mg

    Step 11

    Sodium: 179mg

    Step 12

    Carbohydrates: 17g

    Step 13

    Fiber: 0g

    Step 14

    Sugars: 14g

    Step 15

    Protein: 26g

    Step 16

    Dietary Exchanges

    Step 17

    1 Carbohydrate

    Step 18

    3 Very Lean Meat

American Heart Association Quick & Easy Meals
TagsChicken BreastChickenPoultryTurkeyMainDinnerDairy FreeGluten FreeNut FreeEasyQuick5 Ingredients or FewerMeal PrepCookbooks
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