Savory Herb-Infused Chicken with Spiced Apricot Glaze and Quinoa Pilaf
This unique chicken recipe features a savory herb infusion paired with a sweet and spicy apricot glaze, served over a fragrant quinoa pilaf. The combination of flavors and textures makes it a delightful and nutritious meal that stands out from typical chicken dishes.
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Begin by marinating the chicken breasts in a mixture of 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon garlic powder, and salt and pepper to taste for at least 30 minutes.
While the chicken marinates, prepare the quinoa pilaf by rinsing 1 cup of quinoa under cold water.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat and sauté 1 small diced onion until translucent, about 5 minutes.
Add the rinsed quinoa to the saucepan and toast it for 2 minutes, stirring frequently.
Pour in 2 cups of vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
In a small saucepan, combine 1/2 cup apricot preserves, 1 tablespoon soy sauce, 1 teaspoon red pepper flakes, and the juice of 1 lime.
Heat the apricot glaze over medium heat until it starts to bubble, then reduce the heat and let it simmer for 5 minutes.
Preheat your grill or grill pan over medium-high heat.
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Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
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Once the chicken is cooked, brush it generously with the spiced apricot glaze.
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Fluff the quinoa pilaf with a fork and stir in 1/4 cup chopped fresh parsley and 1/4 cup toasted almonds for added texture.
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Serve the grilled chicken over a bed of quinoa pilaf, drizzling any remaining apricot glaze on top.
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Garnish with additional parsley and lime wedges for a fresh touch.
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