Printable Recipe:
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Rosemary Apricot Chicken
2-3 boneless skinless chicken breast
salt & pepper, to taste
1 tbsp olive oil, divided
1 shallot, diced
3 tbsp apricot preserves
2 tsp apple cider vinegar
1/4 tsp minced rosemary
Season chicken with salt & pepper. Cook chicken in 2 tsp olive oil over medium-high heat 4 minutes per side. Remove chicken and set aside.
In the same skillet, cook shallot in 1 tsp oil 3 minutes. Reduce heat to medium. Add preserves, vinegar, and rosemary. Cook 1 minute, add chicken and cook another 3 minutes.
Cranberry Pistachio Salad
3 cups spring mix
1/4 c crumbled goat cheese
3 tbsp pistachios
3 tbsp dried cranberries
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tbsp dijon
1/8 tsp garlic powder
salt & pepper
Combine oil, vinegar, dijon, garlic powder, salt & pepper. Whisk or shake well and set aside. Combine spring mix, cheese, pistachios, & cranberries in a large bowl. Toss with dressing and serve immediately.
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