Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice.

3.71 from 134 votes

Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice.

This chicken, this magic chicken, is everything. It's the perfect, go-to meal for a busy weeknight, or maybe even better for a night when friends are coming over, but as of yet, nothing is planned for dinner. Yep, this would be your meal!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 708kcal

Author: Tieghan Gerard

Ingredients

6-8 skin on chicken thighs or 4 breasts
1 (13 ounce) jar high quality apricot preserves*
2 cups store bought or homemade Russian Dressing see my healthy recipe below

Cashew Cauliflower Rice

2 tablespoons coconut or olive oil
1 large or 2 small heads cauliflower finely grated*
1 teaspoon cumin
salt + pepper
1/3 cup canned coconut milk
1/2 cup roasted cashews roughly chopped
1/2 cup fresh cilantro chopped

Instructions

Preheat the oven to 375 degrees F.
Lightly grease a 9x13 inch pyrex pan. Add the chicken. In a medium bowl, mix together the apricot preserves and Russian Dressing. Pour over the chicken.
Bake for 30-40, minutes or until the chicken is cooked through. The time will depend on the size of your chicken pieces. If the tops of the chicken are getting too browned, cover the pan with foil halfway through cooking. Serve the chicken along side the cauliflower rice (recipe below). Spoon the sauce left in the pan, over the chicken. EAT.

Cauliflower Rice

Heat a large, high sided skillet over medium heat and add the oil. Add the cauliflower and season with cumin, salt and pepper. Cook for 2 more minutes. Stir in the coconut milk. Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat, then add the cashews and cilantro.

Notes

*Try to buy apricot preserves without any corn syrup, loads of sugar or other added ingredients that you cannot pronounce. Ideally there should only be apricots and a little sugar. *You can either finely chop the cauliflower or run the heads through a blender or food processor. For the best consistency, I like to blend 3/4 of the cauliflower in the blender and then finely chop the remainder for a little texture.

Nutrition