Name: Apricot Jam-Glazed Chicken with Herbed Quinoa Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 4 oz each); 2 tbsp homemade apricot jam; 1 tsp Dijon mustard; 1 tsp apple cider vinegar; 1/2 tsp fresh thyme leaves (or 1/4 tsp dried); 1/4 tsp black pepper; 1/4 tsp salt; 1/2 cup quinoa, rinsed; 1 cup low-sodium chicken broth (or water); 1/2 cup cucumber, diced; 1/4 cup red bell pepper, diced; 2 tbsp red onion, finely diced; 2 tbsp fresh parsley, chopped; 1 tsp olive oil; 1 tbsp lemon juice

Apricot Jam-Glazed Chicken with Herbed Quinoa Salad

bretson

This light and vibrant dinner brings new life to your homemade apricot jam. Lean roasted chicken breasts get a glossy, tangy-sweet glaze, while the herbed quinoa salad is crisp, fresh, and filling without being heavy. The flavors are balanced—herbs and citrus in the salad, bright stone fruit in the glaze—making it ideal for a sunny California evening. It’s quick, low in fat, and captures the joy of summer produce, letting your jam be the star in a savory, satisfying way.

Ingredients

Instructions

Prepare the quinoa: In a small saucepan, bring chicken broth (or water) to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
While quinoa cooks, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together apricot jam, Dijon mustard, apple cider vinegar, thyme, black pepper, and salt.
Pat chicken breasts dry. Place on prepared baking sheet and brush both sides with half the apricot glaze. Reserve the rest.
Roast chicken for 12 minutes. Remove, brush with remaining glaze, and roast for an additional 6-8 minutes, until chicken is cooked through (internal temp 165°F). Let rest 3 minutes, then slice.
While chicken bakes, combine cooked quinoa with cucumber, red bell pepper, red onion, parsley, olive oil, and lemon juice. Toss to combine and season to taste.
To serve, divide quinoa salad between two plates. Top each with sliced apricot-glazed chicken and extra thyme if desired.