Glazed Apricot Chicken with Grilled Asparagus and Orzo Pasta

 

 

Sorry for the bad photography, definitely something I am going to need to start working on for my recipe photos, along with, writing classes, grammar classes, photography, marketing, blogging for dummies etc... :)

 

The key to this chicken is in the details,it is important to have the right temperature of the grill and that the glazing be done at the right time over the grill.

The asparagus is pretty straight forward.

Orzo pasta is always best when it has had time to sit for awhile. Serve it either warm or cold and don't be afraid to play around with different types of dressings, vegetables and cheeses to add to it. When using any whole wheat pasta try and stay away from red sauces, as they have a tendency not to go as well with the nuttier flavor of the whole wheat.

Note: If you are on a mission to eat better, loose weight, feel better, whatever it may be I would suggest your plate look a little different than the one pictured here. Try and use pasta more as a condiment than a side dish, and replace it by adding more asparagus to the plate.

 

Enjoy!

 

 

Glazed Apricot Chicken

Note: before glazing the chicken be sure to reserve 1/4 cup of the glaze for serving.

 

Glaze

If you like a lot of sauce, double the amount and reserve a 1/2 cup for on the side.

• 1/2 cup sugar free apricot preserve (look for one without artificial sweeteners)
• 1 small shallot, minced
• 4 teaspoons whole grain mustard
• 4 teaspoon Dijon mustard
• 1/8 tsp salt
• 1/8 tsp pepper

Chicken

• 4 (6 ounce) boneless skinless chicken breast trimmed
• 1 tablespoon canola oil
• 1/8 tsp salt
• 1/8 tsp pepper 

 

For Glaze: 

Mix all in a blender or food processor until smooth. measure out and reserve 1/4 cup of the glaze for serving.

 

Prepare your Grill:

Turn on all burners to high and cover until hot (about 15 minutes)

For Chicken:

Pat your chicken breasts dry with paper towels, brush with the oil and season with the salt and pepper.

Once grill is hot place the chicken on the frill and cook until well browned on both sides, about 5 to 7 minutes, flipping halfway through. Now turn grill down to medium and continue to cook flipping and brushing chicken with glaze until well glazed and the thickest part of chicken breast is 160-165 degrees, about 5-7 minutes longer. Transfer chicken to a platter, tent loosely with fol and let rest for 5 minutes. Serve with reserved glaze. 

Asparagus

 

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

 

Turn your grill back up to high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Orzo Pasta

• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil

• 6 cups low sodium chicken or vegetable broth
• 1 pound whole wheat orzo

• 2 cups grape tomatoes, halved
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 cup chopped fresh basil
• 1 cup chopped green onions
• 1/2 cup pine nuts, toasted

 

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Let orzo sit for at least 30 minutes to absorb flavors. Add pine nuts right before serving.