Apricot Chicken and Broccoli

Sticky goodness for an easy, healthy family meal!

INGREDIENTS

1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)  

VomFASS Extra Virgin Olive drizzling/spraying  

salt & pepper  

400-500g chicken breasts, cut into 2(ish)cm pieces  

½ teaspoon garlic powder  

3 tablespoons flour  

3 tablespoons vomFASS Extra Virgin Olive Oil

¾ cup apricot jam

2 tablespoon vomFASS Apricot Balsamic Star 

1 garlic clove, minced  

2 tablespoons soy sauce  

1 ½ tablespoons brown sugar  

2 tablespoons chopped chives, for garnish  

Rice (we used brown or is fab with Jasmin)

INSTRUCTIONS

1. Preheat the oven to 200c. Place chopped up broccoli on a baking sheet and drizzle with VomFass Extra Virgin Olive Oil. Sprinkle with salt and pepper. Roast for approx. 15 to 20 minutes (until slightly charred).
2. Cook the rice.
3. While the broccoli cooks, prep the chicken. Mix flour, Salt & Pepper, Garlic powder and a bowl and roll the chicken in the mixture until it’s coated. 
4. Heat a large frying pan over a medium heat and add some of the VomFass Olive Oil. Add the chicken, cook until browned, about 5 to 6 minutes.  
5. In a bowl, whisk together the jam, minced garlic, apricot balsamic, soy sauce and brown sugar.
6. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens.
7. Plate up the cooked rice, chicken and now cooked broccoli. Sprinkle with chives. (You can toss the broccoli in with the sauce or serve it on the side).