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
- 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).
- Cook the rice.
- 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.
- 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.
- In a bowl, whisk together the jam, minced garlic, apricot balsamic, soy sauce and brown sugar.
- 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.
- 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).