Apricot Chicken and Green Beans With Almond Slivers

Added to Recipes on Thu 06/24/2010


Makes 2 servings; 430 calories per serving

2 skinless, boneless chicken breast halves (about 4 ounces each)
(or substitute pork)
4 dried apricots, chopped
2 tablespoons white wine
2 shallots, chopped
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground cinnamon

Green Beans
1 cup thin green beans
3 shallots, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon wine vinegar
1 teaspoon maple syrup
1/4 cup slivered almonds      
Salt and freshly ground black pepper (optional)


To make the chicken, heat oven to 375degF. Place chicken in a glass baking dish. Saute remaining chicken ingredients together until tender; transfer to blender or food processor and puree. Spoon over chicken and bake until chicken is cooked through, 15 to 20 minutes. Meanwhile, to prepare the beans, steam or blanch beans until tender but still firm and bright green. Saute shallots in olive oil, vinegar, and maple syrup until translucent. Add almonds and brown slightly; toss with beans. Season to taste with salt and pepper if desired. Serve alongside chicken.

Nutrition Information

Total fat 22 g
Saturated fat 2.8 g
Healthy fats 18.1 g
Fiber 4.6 g
Carbohydrates 25 g
Sugar 3.5 g
Protein 32.7 g
Sodium 89 mg
Calcium 95 mg
Magnesium 100 mg
Selenium 22.4 mcg
Potassium 813 mg

You on a diet


Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D.  Excerpted with permission by Free Press, a Division of Simon & Schuster, Inc.