Baked Apricot Chicken and Broccoli
Baked Apricot Chicken and Broccoli is a delicious, easy weeknight dinner to add to your rotation!
Servings 2 people
Calories 1053kcal
Ingredients
- 2 chicken breasts cut into bite-sized cubes
- ¼ cup soy sauce
- 2 tbsp apricot preserves
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp cornstarch
- 1 tsp oregano
- ½ tsp pepper
- 2 eggs scrambled
- ½ cup flour
- 2 cups broccoli florets
- Olive oil as needed
Instructions
- Preheat your oven to 450℉.
- Cut the chicken breasts into bite-sized cubes (1-inch cubes). Place them into a bowl and set aside.
- Put together your apricot sauce by combining the soy sauce, apricot preserves, brown sugar, lime juice, cornstarch, oregano, and pepper in a mason jar. Screw the lid on and give it a shake.
- Toss the chicken in a tablespoon of the sauce. Then toss the chicken in the scrambled eggs.
- Tap off any excess liquid and dredge each piece of chicken in flour. Place the chicken onto a greased, lipped baking sheet (or line it with parchment paper). Make sure the chicken isn’t touching, it won’t cook properly if there isn’t some space between each piece of chicken. Continue this process until all of the chicken is dredged and placed onto the pan.
- Add the broccoli florets to the baking sheet, and drizzle olive oil over the chicken and broccoli. Bake for 15-20 minutes, flipping halfway through.
- Then toss the chicken and broccoli with the remainder of the apricot sauce and bake for another 5-10 minutes.
Notes
Storage + Leftovers:
Leftovers can be stored in the refrigerator in an airtight container for up to three days.
Nutrition
Calories: 1053kcal | Carbohydrates: 106g | Protein: 125g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 292mg | Sodium: 3576mg | Potassium: 1748mg | Fiber: 8g | Sugar: 34g | Vitamin A: 1335IU | Vitamin C: 170mg | Calcium: 215mg | Iron: 10mg