You Want to Get a Quick Workout In

June 17, 2009 by

Today, the thought of going to the gym makes you depressed.  And it's way too hot outside to go for a walk or run. Plus you didn't bring your workout clothes to work which means you'd have to go home first.

You're just not feeling it!

However you've really wanted to stay in shape this summer.  And if you could just squeeze in a quick 20-minute workout, you'd feel like you could satisfy your guilt.

You need a meal that's easy to make, and that cooks on its own, with no additional fuss.  

But you don't want to sacrifice taste!

I'm not sure if you've ever cooked with foil packets, but talk about a no-fuss meal.  You don't even have to clean a pan!

And this curried apricot chicken packet recipe is to-die-for!  It's zippy, healthy and flavorful, and allows for you to get a quick 20-minute workout in while it cooks.

Just pop the packets in the oven and start squatting, jumping, running in place, and lunging until the timer goes off.  You'll have a guilt-free conscience and a delicious dinner in only 20 minutes.

So the next time you want to get a quick 20-minute workout in, and have dinner ready when you're done, lace up your sneakers and get ready to cook.  You have the perfect recipe for a workout and a healthy dinner.  

Until our next meal,

Rebecca

Curried Apricot Chicken Packets

Ingredients:

Curried Apricot Chicken

Curried Apricot Chicken

  • 1/2 Cup All-Fruit Apricot Preserves
  • 4 Tbs Rice Vinegar
  • 1 Tsp Curry Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 4 Cups Baby Spinach Leaves, Packed
  • 1 Pound Chicken Tenders
  • 1 Cup Golden Raisins
  • 4 Tbs Sweetened Coconut, Lightly Toasted (Optional)

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a bowl, stir together the preserves, rice vinegar, curry powder, cayenne, and salt.
  3. Lay out four 10-by-12-inch pieces of aluminum foil on the counter.
  4. In the center of each piece, mound 1 cup of spinach.
  5. Then top each with chicken tenders.
  6. Divide the apricot sauce between all four packets, and sprinkle each with 1/4 cup of golden raisins.
  7. Bring up the sides of foil to meet over chicken, crimp edges together, and fold over a few times to create a packet.
  8. Seal sides by folding them up.
  9. Place chicken packet on a cookie sheet, and bake for 20-23 minutes, or until chicken is cooked thoroughly. 
  10. When packets are cool enough to handle, open and sprinkle with coconut if desired.
  11. Pour contents out on top of fresh brown rice, or serve by itself.

Tip: To toast coconut, simply put in a loaf pan and place in a 350 degree F oven.  Every couple of minutes open the oven and shake the pan to mix up the coconut.  Remove when it starts to brown.

2 Comments

  1. Heather

    We love this recipe! The chicken comes out moist and juicy. The apricot and curry are subtle, not overpowering. The golden raisins stay plump and it is easy to get one in every bite! We used microwavable brown rice. Another easy to make recipe for a non-cook. This is a keeper!

  2. Heather

    Leftovers? My husband had the great idea to save the juices from the packet when transferring the chicken and other ingredients into 2 separate leftover containers. For lunch, we microwaved the chicken dish and juices in the leftover containers for 1 minute each container, then poured the mixture over already heated microwavable rice. Super easy lunch and really tasty. The second day I got more sweetness from the apricot preserves and raisins. Good way to curb an afternoon sweet tooth!!!

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