Orange And Apricot Glazed Chicken Cups

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup apricot preserves
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons reduced sodium soy sauce (next time i may reduce this to 1 t)
• 1 tablespoon rice vinegar
• 1 garlic clove
• 18 ounces boneless skinless chicken breast halves
• salt & fresh ground pepper
• 8 ounces fresh green beans, trimmed (i used steamed zucchini instead which was amazing)
• 1 teaspoon olive oil
• 2 cups hot cooked brown rice
• 8 small romaine leaves

Recipe

• 1 for glaze, in a blender or small food processor, combine the apricot preserves, orange juice concentrate, soy sauce, vinegar, and garlic. cover and blend or process until smooth. remove 1/4 cup to brush over chicken. set remaining glaze aside.
• 2 season chicken lightly with salt and pepper. brush with some of the 1/4 cup glaze. for a charcoal grill, grease the grill rack. place chicken on grill rack over medium-hot coals. cover and grill about 10 minutes or until chicken is done (170 degree f.), turning once and brushing again with glaze halfway through. (for a gas grill, preheat grill. reduce heat to medium-high. add chicken to greased grill rack. cover and grill as above.) remove chicken from grill and let rest for 5 minutes. discard any remaining brush-on.
• 3 while chicken is grilling, toss green beans in a bowl with oil and a dash salt and pepper. place in a grill wok and place on the grill beside chicken the last 5 minutes of grilling, stirring once or twice. remove and cool slightly. cut beans crosswise into 1/2-inch pieces.
• 4 chop chicken. in a medium bowl toss chicken and beans with about 1/4 cup reserved glaze. spoon rice onto lettuce leaves. top with chicken mixture and drizzle with any remaining glaze. makes 4 servings (2 cups each).