Apricot delight

Training: After a few weeks of holidays, rich food and lots of indulgence, I have been keen to get back to my normal routine. And my plan to do so? Healthy food, lots of water and a regular workout sessions! Simple yet effective. This week certainly started on the right foot when I headed to my morning Body Pump class. 1 hour of weights and  I was ready to take on the day – albeit with shaaaaaaaky legs. Gotta love squats! Meals: My quest for routine continued when I arrived home this evening after a busy day at work. Without hesitation, I turned to the Mystery Box for dinner inspiration. The chosen ingredient…. IMG_0183   Apricot! IMG_0185 Did you know? Apricots are originally from China but arrived in Europe via Armenia. Apricots are full of dietary fibre and beta-carotene, and are a great source of vitamin A, C, magnesium and potassium. While I didn’t have any fresh apricots on hand, I did have a bag of dried apricots. So, with dried apricots, a desire to create a healthy (yet tasty) dinner and this recipe for inspiration,  my ‘apricot chicken’ dish was born. Starting with a bean mixture made with butter beans, pepitas, onion and thyme – sautéed until soft. IMG_0191 Then mashed with diced dried apricots and parmesan cheese (instead of feta).  I left out the nuts. IMG_0195 Spooned into an organic chicken breast – that I had sliced through the middle. Then closed and oven baked for 25 minutes until cooked through. IMG_0196IMG_0197 Topped with a sprinkle of fresh thyme. IMG_0199 And served alongside a pile of steamed broccoli. IMG_0201 I am not normally one to cook with fruit when making ‘savoury’ dishes, but I was really pleased with how this tasty little chicken dish turned out . The apricots added a lovely sweetness to the chicken, without being sickly sweet, perhaps mellowed by the herbed bean filling. IMG_0202 So simple, yet tasty and healthy! I was still a little peckish after dinner so I broke into a punnet of fresh strawberries and blueberries for dessert. IMG_0205 Topped with yoghurt and shredded coconut. The perfect fuel for a task I was working on after dinner. I’ll give you a hint…. IMG_0198 Looks complicated huh!?  All will be revealed tomorrow… What about you? How do you like to cook with apricots? Happy Baking 🙂

16 thoughts on “Apricot delight

  1. I like snacking on dried apricots but dont cook with them often

    The chart looks very interesting, I am looking foward to hearing more about it

  2. I've rarely cooked with apricots, seeing as my mum used to make a chicken and apricot casserole that was a bit beyond my 10-y-o tastes 😉 I do have a recipe for an apricot souffle somewhere, though…

  3. I love the look of this dish. Apricots translate well into the savoury realm don't they. I grew up with a stew of tinned apricots and nectar and chicken pieces as our take on apricot chicken.(not as bad as it sounds!)This seems like a lovely light version. Yummm…

  4. Loving the photos on this post. They look like they've been progressively getting better over the months since EatDrinkBlog. They are really well exposed – something I have heaps of trouble with in our kitchen. What's your trick? What light do you shoot these under?

  5. Call me old fashioned (well.., not out loud OK) but I do like the old chicken & apricot combination but your take on it is really interesting and I'm going to be a copy cat & try this out this week. I've got a couple of chicken breasts in the freezer & every-time I look at them I'm uninspired.., but this little number has their name written all over it 🙂
    Thanks for sharing.
    Cheers Anna

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