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

• 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.

You went to the store to buy chicken breasts for your favorite recipe.

It was just you and your friend for dinner though, so you only needed two breasts.

But for some reason, the store insisted only packaging them in threes.

You don't want to throw out the extra one.

But you know if you put it in the freezer, you'll just end up throwing out the freezer-burned thing in a few months, along with the other third breast from the last time you bought chicken.

Now while chicken salad is certainly not a unique concept, this recipe give an old standby a unique spin that will change the way you look at extra chicken.  

In addition to the blend of flavors and crunch texture, what I love about this recipe is once again it allows for your own creativity in the kitchen.  

Maybe you prefer more mayo, or you hate nuts.  Maybe you'd like to try substituting dried apricots for the golden raisins.  Or you're allergic to apples, so you want to replace them with chopped celery.  It's totally up to you! 

So instead of cursing the meat department at your local store, grab a pot of water, bring it to a boil, and throw the breast inside. Boil it until it's cooked through, and then shred it up into small pieces. You have the perfect recipe for a delicious chicken salad, that will have you thanking the meat clerk for his ridiculous three-piece chicken breast packaging.

Until our next meal,

Rebecca

Curry Chicken Salad

 
Ingredients:

Curry Chicken Salad

• 2 Cups Cooked Shredded Chicken
• 1/4 Cup Mayo
• 2 Tsp Curry Powder
• 1/2 Cup Chopped Granny Smith Apples
• 1/4 Cup Chopped Pecans
• 1/4 Cup Golden Raisins

Directions:

1. Mix the shredded chicken and mayo in a medium bowl.
2. Add the curry powder and mix until blended.
3. Stir in apples.
4. Stir in nuts and raisins.
5. Serve alone, on a mound of greens, or in a pita pocket for a tasty lunch treat. 

Tip: If you prefer to use fresh chicken over canned, learn how to easily shred cooked chicken by watching the video below!

Have you tried this recipe?  Or do you have any questions for me?

I invite you to leave a comment below!