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Apricot Chicken

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apricot chicken



  • 1 1/4 cup wild or brown rice, uncooked
  • 2-8 oz. jars apricot nectar (divided)
  • 6-4 oz. boneless/skinless chicken breast
  • 1 cup canned apricot halves in light syrup
  • 1 tsp. rosemary


  1. Preheat oven to 350°F.
  2. Place rice in bottom of 9 x 13 inch pan with one can of apricot nectar. Add chicken breasts, remaining can of apricot nectar and apricots. Sprinkle with rosemary. Cover with foil and set on a rimmed baking sheet.
  3. Bake for approximately one hour.

Nutritional Analysis
Serves: 6 | 4 oz. chicken breast

Calories: 335
Fiber: 2 g
Fat: 3 g
Protein: 29 g
Saturated Fat: 0.6 g
Sodium: 81 mg
Cholesterol: 66 mg
Carbohydrates: 48 g

*Brown rice used for Nutritional Analysis.

Recipe provided by Cooper Clinic Nutrition