If you’ve never cooked with foil packets, get ready for a no-fuss meal. You don’t even have to clean a pan!
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.
Apricot and Curry Chicken Packets
Ingredients:
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:
- Preheat oven to 400 degrees F.
- In a bowl, stir together the preserves, rice vinegar, curry powder, cayenne, and salt.
- Lay out four 10-by-12-inch pieces of aluminum foil on the counter.
- In the center of each piece, mound 1 cup of spinach.
- Then top each with chicken tenders.
- Divide the apricot sauce between all four packets, and sprinkle each with 1/4 cup of golden raisins.
- Bring up the sides of foil to meet over chicken, crimp edges together, and fold over a few times to create a packet.
- Seal sides by folding them up.
- Place chicken packet on a cookie sheet, and bake for 20-23 minutes, or until chicken is cooked thoroughly.
- When packets are cool enough to handle, open and sprinkle with coconut if desired.
- 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.
