Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice.
Ingredients
- 6-8 skin on chicken thighs or 4 breasts
- 1 (13 ounce) jar high quality apricot preserves*
- 2 cups store bought or homemade Russian Dressing (see my healthy recipe below)
- 2 tablespoons coconut or olive oil
- 1 large or 2 small heads cauliflower (finely grated*)
- 1 teaspoon cumin
- salt + pepper
- 1/3 cup canned coconut milk
- 1/2 cup roasted cashews (roughly chopped)
- 1/2 cup fresh cilantro (chopped)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Lightly grease a 9x13 inch pyrex pan. Add the chicken. In a medium bowl, mix together the apricot preserves and Russian Dressing. Pour over the chicken.
- 3
Bake for 30-40, minutes or until the chicken is cooked through. The time will depend on the size of your chicken pieces. If the tops of the chicken are getting too browned, cover the pan with foil halfway through cooking. Serve the chicken along side the cauliflower rice (recipe below). Spoon the sauce left in the pan, over the chicken. EAT.
- 4
Cauliflower Rice
- 5
Heat a large, high sided skillet over medium heat and add the oil. Add the cauliflower and season with cumin, salt and pepper. Cook for 2 more minutes. Stir in the coconut milk. Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat, then add the cashews and cilantro.
6 min
Nutrition
Per serving (based on 4 servings)
