APRICOT CHICKEN (500 CALORIES)

INGREDIENTS

(SERVES 4)

• 250ml french onion soup mix

• 560g raw chicken breast

• 80 The healthy baker flour

• 420ml Ardmona apricot nectar

• 480g Sunrice basmati rice (cooked)

• 220g spinach leaves

• 300g Steamfresh- beans, broccoli & sugar snap peas

DIRECTIONS

1. Pre-heat oven to 180 degrees (fan forced)

2. Cut chicken into medium size chunks

3. In a bowl add flour with salt & pepper & combine

4. Pace your chicken in the flour mix & coat well

5. In a small pot on the stove combine apricot nectar and soup mix until it has slightly thickened

6. Place coated chicken in a baking dish & pour the nectar mix over the top

7. Place in the oven for 1 hour

8. Steam or microwave veggies as per the packet directions

9. In a pan sauté your spinach (I use a non stick pan & added in herbs & 1 clove of garlic)

10. In the same pan mix in your cooked rice & steamed veggies to combine

11. Once chicken has cooked place everything in bowl & enjoy

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CALS: 500 P: 54g, F: 5g, C: 66g