So today's post will actually spread out over TWO days, yay! I am making a recipe from Weight Watcher's Now and Later cookbook so I will make one recipe today, and then use the leftovers for another the next day. I also have never made this, so I will have to do a review on the recipe :)
Here's what you need:
1/4 cup all fruit apricot preserves
1 chipotle en adobo, minced
Grated zest and juice of 1 small lime
1 tsp honey
1 tsp ground cumin
1/2 tsp salt
6 boneless, skinless chicken breasts
I am omitting the chipotle, in order to make it kid friendly and not too spicy.
1. Make the glaze - mix the preserves, chipotle en adobo, lime zest and juice and honey in a bowl.
2. Mix the cumin and salt in a small bowl; sprinkle over both sides of chicken.
3. Spray grill pan (or skillet) with nonstick spray and set over med-high heat. Add chicken and cook 12 minutes, turning and brushing with the glaze every 4 minutes, until cooked through. Transfer two of the pieces of chicken to a container for tomorrow. It can be refrigerated up to 3 days. Thats basically it. I am serving with some rice and a veggie. The chicken is 5 points, so if you are counting points, with rice and a veg will probably round out to a nice 8-10 point meal.
Seems pretty easy. I'll deliver the verdict tomorrow when we make Chicken Cubano Paninis with our leftover chicken. Sounds delish!