Roasted Apricot Chicken and Cauliflower

Roasted Apricot Chicken and Cauliflower


  By Cathy Mitchell

  Ingredients:

   3 boneless, skinless chicken breasts, cubed

  1 bag frozen cauliflower florets

   1 tablespoon vegetable oil

   1/4 cup apricot jam

   Hot cooked rice, for serving

  Directions:

 1.  Preheat oven to 400 degrees F. Spray a baking sheet with
   cooking spray.

 2.  Combine the chicken, cauliflower, vegetable oil, and jam in a freezer bag. Shake until well coated.

 3.  Lay on prepared baking sheet in a single layer and roast 30­-35 minutes, until chicken is cooked
   through and cauliflower is tender.
                                                                             
 4.  Serve with the hot rice.