Salsa Chicken

They had me at brown sugar.

Normally, I find WW recipes to be average and had high hopes that this one would be better. We had all the ingredients on hand! Bonus. It turns out that I did like this dish better than average.



I hate calculating points for things like this. I doubled the chicken (2 huges breasts - weight unknown) because I didn't want a use a whole jar of salsa for a small amount of chicken. (In the future, I may use one breast and 1/2 the salsa mixture. We had a lot of leftovers.)

My serving was 1/2 breast and therefore the recipe made 4 servings.


I served the chicken with green beans (0 pts for 1 cup) and quinoa (2 pts for 1/2 cup). There may have been dessert.

Apricot-Glazed Chicken

4 Servings
6 points per Serving

1 lb boneless, skinless chicken breasts
1/4 cup orange juice
1/4 cup dried apricots, quartered
1/2 jar of apricot preserves
1.5 TBSP lemon juice
salt & pepper

1. Preheat oven to 425 degrees. Move rack to the center of the oven.
2. In a bowl, whisk together the orange juice, apricots, preserves, lemon juice and salt & pepper. Set aside.
3. Season both sides of the chicken with salt and pepper. In a skillet, sprayed with non-stick spray, lightly brown both sides of the chicken breasts. Remove chicken breasts and place in a baking dish.
4. Wipe out any chicken fat/grease from skillet. Add the orange juice mixture to the skillet. Over high heat, briskly whisk the juice mixture until it becomes a syrup (about 3 minutes).
5. Cover the chicken with the apricot syrup and bake until the chicken is done (160 degrees). About 12 minutes.

I served this with plain couscous and a veggie, preferably a 0-point veggie or mixed greens. The apricot glaze is delicious spooned over the couscous. This recipe was modified from a recipe in Cook's Country Magazine.