Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
grill:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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).

Nutrition Facts

434 calories; fat 4g; cholesterol 74mg; saturated fat 1g; carbohydrates 64g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 29g; protein 35g; vitamin a 4470.3IU; vitamin c 49.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 16.4mg; vitamin b6 1mg; folate 125mcg; vitamin b12 0.5mcg; sodium 518mg; potassium 756mg; calcium 80.8mg; iron 2.7mg.
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