Apricot Glazed Grilled Chicken with Charred Vegetables |
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 2 boneless, skinless chicken breasts
- ⅓ cup apricot preserves
- ½ tbsp paprika
- 1 tsp nutmeg
- 1 tsp all-spice
- 2 tbsp extra virgin olive oil
- 1 orange bell pepper, chopped
- 1 cup corn
- 1 medium zucchini squash, quartered
- 1 tbsp thinly sliced shallots
- Pinch of salt
- Pepper to taste
- Parsley for garnish
- Heat oil in a cast iron skillet on medium heat, then add chopped vegetables (except for the shallots).
- Season with salt and pepper to taste.
- Cover and cook for 5 minutes, stirring occasionally.
- Remove from heat at stir in the shallots.
- Set aside and keep warm.
- Preheat indoor grill pan.
- Sprinkle chicken breasts with paprika, all spice and nutmeg, then rub all over.
- Coat with apricot preserves.
- Grill for about 7 minutes to internal temperature of 165 degrees F, moving position occasionally. Continue to spread apricot preserves over the chicken to glaze occasionally.
- Garnish vegetables with parsley and serve over the chicken.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/apricot-glazed-grilled-chicken-with-charred-vegetables/
3.2.2045