The leftovers make the perfect to-go lunch. I packaged the leftover chicken and carrots in the Lock N Lock Boroseal container. Perfect for the lunch box because it is microwave safe and with the four locks on the lid, there are no leaks! You could even cut up the cold chicken and use as a salad topping.
Serves 6
1 cup
apricot jam
3
tablespoons reduced-sodium soy sauce
2
tablespoons finely chopped onion
4
teaspoons cider vinegar
1
teaspoon Dijon mustard
6
boneless skinless chicken breast halves (6 ounces each)
1/2 cup
sliced almonds
1
tablespoon butter, melted
Preheat
oven to 350 degrees. In a shallow bowl,
combine the first five ingredients; set aside 1/2 cup of the sauce. Place chicken in a 9x13-inch baking dish
coated with cooking spray and pour the remaining sauce over the chicken.
Sprinkle
almonds over chicken; drizzle with butter. Bake, uncovered, for 30-35 minutes
or until the internal temperature reaches 170 degrees. Serve with reserved apricot sauce.
Baby's Almond-free section |
Ready for lunch in the Lock N Lock Boroseal container |
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