Pan-Fried Citrus Chicken with Apricot Blueberry Sauce & Zucchini Rice

Ingredients

For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime

For the Apricot Blueberry Sauce:
- 1 cup blueberries
- 1/2 cup dried apricots, chopped
- 2 tablespoons honey
- 1/4 cup freshly brewed coffee
- Juice of 1 lemon
- 1/4 teaspoon salt

For the Zucchini Rice:
- 1 cup white rice
- 1 medium zucchini, grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt

For the Broccoli Potato Sauté:
- 2 medium potatoes, diced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Garnish:
- 1/4 cup fresh cilantro, chopped
- Optional: 2 tablespoons Aperol (for added zest in the sauce)

Instructions

1. Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add grated zucchini and cook for 2 minutes or until slightly softened.
- Stir in the rice, add 2 cups of water, and 1/2 teaspoon salt.
- Bring to a boil, reduce to simmer, cover, and cook for about 18–20 minutes until rice is tender.

2. Cook the Chicken:
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt, black pepper, and lime juice.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken breasts; cook for 5-6 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
- Remove from pan and set aside.

3. Make the Apricot Blueberry Sauce:
- In the same skillet, add blueberries, chopped apricots, honey, lemon juice, brewed coffee, and salt.
- Optional: Add 2 tablespoons of Aperol for a citrus boost.
- Cook over medium heat, stirring occasionally, for 5-7 minutes until blueberries burst and sauce thickens.

4. Broccoli Potato Sauté:
- In a separate pan, heat 1 tablespoon of olive oil over medium heat.
- Add diced potatoes and cook for about 5 minutes, stirring occasionally.
- Add broccoli florets, season with salt and pepper, and continue cooking for another 5-7 minutes until vegetables are tender and lightly browned.

5. Assemble the Dish:
- Place a scoop of zucchini rice on each dinner plate.
- Top with a sautéed chicken breast.
- Drizzle apricot blueberry sauce over the chicken.
- Serve alongside the broccoli potato sauté.
- Garnish with fresh cilantro before serving.

Preparation & Cooking Times

Preparation Time:
PT20M
20 minutes

Cooking Time:
PT40M
40 minutes

Total Time

PT1H
1 hour

Type of Dish

Dinner

Keywords

pan-fried chicken, blueberry sauce, apricot, zucchini rice, dinner, gourmet dinner, easy chicken recipe, citrus chicken, skillet meal, cilantro garnish

Recipe Yield

Feeds 4 adults

Calories

The entire dish contains approximately 1,200 calories.

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