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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 188.9
  • Total Fat 4.8 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 65.7 mg
  • Sodium 225.8 mg
  • Potassium 346.5 mg
  • Total Carbohydrate 5.8 g
  • Dietary Fiber 0.1 g
  • Sugars 2.5 g
  • Protein 26.6 g
  • Vitamin A 0.7 %
  • Vitamin B-12 7.2 %
  • Vitamin B-6 32.8 %
  • Vitamin C 12.0 %
  • Vitamin D 0.0 %
  • Vitamin E 3.0 %
  • Calcium 1.9 %
  • Copper 3.4 %
  • Folate 2.3 %
  • Iron 5.6 %
  • Magnesium 9.2 %
  • Manganese 6.5 %
  • Niacin 64.1 %
  • Pantothenic Acid 9.8 %
  • Phosphorus 23.2 %
  • Riboflavin 6.8 %
  • Selenium 29.3 %
  • Thiamin 6.7 %
  • Zinc 6.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken with Apricot Sauce

View the full Chicken with Apricot Sauce Recipe & Instructions
Submitted by: REVASEAN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken with Apricot Sauce

137 calories of Chicken Breast (cooked), no skin, roasted, (4 ounces)

30 calories of Olive Oil, (0.25 tbsp)

14 calories of Jams, preserves, jelly, (0.25 tbsp)

10 calories of White Wine, (0.50 fl oz)

7 calories of Orange Juice, (0.06 cup)

2 calories of Garlic, (0.50 tsp)

1 calories of Soy Sauce, (0.50 tsp)

0 calories of Ginger Root, (0.25 tsp)


Nutrition & Calorie Comments  

Really yummy. I didn't have OJ so I used chic broth. Used ground Ginger instead of fresh. I would double sauce ingredients next time. I also salted a little when done. Submitted by:
MYBABYBEARS

(5/16/11)
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I love anything with apricots. I do something similar... just add a teaspoon or two of dry mustard to about 6 oz. of apricot jam ("Simply Fruit" has no added sugar!) and glaze baked chicken the last 30 minutes of cooking time. Sweet with a nice kick! Oohhhh, yummy!! Submitted by:
BARB7983

(4/30/09)
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I made this for dinner tonight! We loved it. I did double the sauce ingredients based on other responses and it was just enough. I also used reduced sugar apricot jam. I served this over brown rice and a side of green beans. Thanks for the recipe! Submitted by:
MJNERICI

(3/18/09)
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this sounds great! i'm at work right now and it's not grocery shopping day. I already know that I don't have apricot jam at home, but I do have no-sugar-added raspberry, which will be great with balsamic vinegar (since I don't have any wine either!) I think I'll make it tonight! Submitted by:
COLLEENKELLEY

(3/17/09)
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This really didn't have a lot of flavor in our opinion. It may be because we are used to Thai food and this dish just didn't measure up. I like that the dish is so low in fat and calories, but I really had to doctor it up so that it had some flavor. Submitted by:
SHIMMERCHK

(4/15/08)
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I substituted teriyaki sesame ginger barbeque sauce for the soy sauce to reduce sodium and it was great. I also added cinnamon like someone else suggested. Submitted by:
HEART2FOLLOWHIM

(8/20/07)
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