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Apricot-Orange Chicken with Glazed Onions

marti

marti

Apricot-Orange Chicken with Glazed Onions​

Recipe Yield: Yield: 4 servings
Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking

View Online / Print Version

Ingredients



1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced

Directions

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving:

Calories: 278; Fat: 9 grams; Sodium: 110 milligrams; Cholesterol: 100 milligrams; Protein: 34 grams; Carbohydrates: 15 grams

Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat
 
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