Lemon-Apricot Chicken

Gluten Free
Dairy Free
Health score
8%
Lemon-Apricot Chicken
60 min.
4
319kcal

Suggestions


Welcome to a delightful culinary experience with our Lemon-Apricot Chicken! This dish is not only a feast for the eyes but also a treat for your taste buds. Perfectly gluten-free and dairy-free, it caters to a variety of dietary preferences without compromising on flavor. Imagine tender, juicy chicken breasts coated in a zesty lemon and apricot glaze that brings a burst of sunshine to your plate.

In just 60 minutes, you can create a mouthwatering meal that serves four, making it an ideal choice for family dinners or gatherings with friends. The combination of sweet apricot preserves and tangy lemon juice creates a harmonious balance that elevates the chicken to new heights. With a caloric count of only 319 kcal per serving, you can indulge guilt-free while enjoying a nutritious and satisfying main course.

Whether you're looking for a quick lunch option or a standout dish for dinner, this Lemon-Apricot Chicken is versatile enough to fit any occasion. The simple preparation method, using everyday kitchen equipment, ensures that even novice cooks can impress their guests. So, roll up your sleeves and get ready to savor the delightful flavors of this easy-to-make dish that will surely become a favorite in your home!

Ingredients

  •  eggs 
  • tablespoons water 
  • tablespoon lemon zest grated
  • 0.3 teaspoon garlic powder 
  •  chicken breast boneless skinless
  • tablespoons butter melted
  • 0.7 cup apricot preserves 
  • tablespoons juice of lemon 
  • 0.3 teaspoon ground ginger 
  • 0.5 teaspoon soya sauce 
  • cup frangelico 

Equipment

  • frying pan
  • sauce pan
  • oven
  • baking pan

Directions

  1. Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
  2. Dip chicken into egg mixture, then coat with baking mix mixture.
  3. Place in pan.
  4. Drizzle with melted butter.
  5. Bake uncovered 20 minutes; turn chicken.
  6. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
  7. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

Nutrition Facts

Calories319kcal
Protein32.11%
Fat34.94%
Carbs32.95%

Properties

Glycemic Index
5
Glycemic Load
0.01
Inflammation Score
-5
Nutrition Score
13.302174086156%

Flavonoids

Catechin
0.12mg
Epicatechin
0.11mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Kaempferol
0.02mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:319.31kcal
15.97%
Fat:12.53g
19.28%
Saturated Fat:2.75g
17.19%
Carbohydrates:26.59g
8.86%
Net Carbohydrates:26.25g
9.55%
Sugar:17.43g
19.36%
Cholesterol:113.24mg
37.75%
Sodium:304.07mg
13.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.92g
51.83%
Vitamin B3:11.87mg
59.33%
Selenium:40.46µg
57.81%
Vitamin B6:0.89mg
44.27%
Phosphorus:265.42mg
26.54%
Vitamin B5:1.82mg
18.15%
Potassium:483.65mg
13.82%
Vitamin C:9.69mg
11.74%
Vitamin A:550.96IU
11.02%
Vitamin B2:0.18mg
10.57%
Magnesium:34.05mg
8.51%
Zinc:0.84mg
5.62%
Vitamin B12:0.33µg
5.57%
Vitamin B1:0.08mg
5.45%
Iron:0.88mg
4.86%
Vitamin E:0.72mg
4.82%
Copper:0.08mg
4.21%
Manganese:0.08mg
4.2%
Folate:12.12µg
3.03%
Calcium:25.97mg
2.6%
Vitamin D:0.33µg
2.22%
Fiber:0.34g
1.36%