B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.9
- Total Fat: 2.8 g
- Cholesterol: 65.7 mg
- Sodium: 340.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.3 g
- Protein: 26.6 g
View full nutritional breakdown of B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce calories by ingredient
Introduction
From the Biggest Loser Cookbook From the Biggest Loser CookbookNumber of Servings: 4
Ingredients
-
1 T dried thyme
1 1/2 tsp ground black pepper
1 tsp garlic powder
1/2 - 1 tsp cayenne, to taste
1/4 tsp salt
4 small (1/4-lb) boneless,skinless chicken breasts, trimmed of visible fat
1 tsp extra-virgin olive oil
1/3 c apricot preserves sugar-free
2 T spicy brown mustard
Directions
Pre-heat grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder, cayenne, and salt. Mix to blend.
Place the chicken on a large plate or platter. drizzle with the oil. Rub to coat both sides of the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over both sides of the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power tin 15-second intervals until melted. stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium, (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Cook for 3 to 5 minutes per side, or until no longer pink and juices run clear. Serve each breast with 2 1/2 tablespooons of the reserved sauce spooned over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user DEDELICIOUS.
In a small bowl, combine the thyme, black pepper, garlic powder, cayenne, and salt. Mix to blend.
Place the chicken on a large plate or platter. drizzle with the oil. Rub to coat both sides of the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over both sides of the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power tin 15-second intervals until melted. stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium, (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Cook for 3 to 5 minutes per side, or until no longer pink and juices run clear. Serve each breast with 2 1/2 tablespooons of the reserved sauce spooned over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user DEDELICIOUS.