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Smart Apricot-Mustard Chicken Breasts with Clementine, Radish and Goat Cheese Salad Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 28 minutes
  • Yield: 2 servings

Description

A flavorful and healthy dish featuring tender pan-seared and oven-roasted chicken breasts glazed with a tangy apricot-mustard sauce, served alongside a fresh and vibrant salad of clementine segments, crisp radishes, spring mix greens, crunchy croutons, nutty seed blend, and creamy goat cheese. Perfectly balanced with sweet, savory, and tangy flavors, this recipe is ideal for a quick weeknight meal or elegant dinner for two.

Ingredients

Chicken and Sauce

  • 2 unit Chicken Breasts
  • 2 tbsp Apricot Spread
  • 1/2 tbsp White Wine Vinegar
  • 1 tbsp Whole Grain Mustard
  • 1 unit Chicken Broth Concentrate
  • 4 tsp Oil (divided)
  • 0.13 tsp Pepper (divided)
  • 0.13 tsp Salt (divided)

Salad

  • 113 g Spring Mix
  • 2 unit Clementine
  • 3 unit Radish
  • 28 g Seed Blend
  • 28 g Croutons
  • 1/4 cup Goat Cheese, crumbled

Instructions

  1. Prepare Radish Salad: Halve radishes lengthwise, then thinly slice into half-moons. In a large bowl, add half the white wine vinegar, 1/2 tbsp apricot spread, and 3 tsp oil. Season with salt and pepper, then whisk until combined. Add the sliced radishes, tossing to coat evenly in the dressing.
  2. Pan-Sear Chicken: Heat a large non-stick pan over medium-high heat. Meanwhile, pat chicken breasts dry with paper towels and season both sides with salt and pepper. When the pan is hot, add 1 tsp oil, then place the chicken breasts in the pan. Pan-fry for 2-3 minutes on each side until golden brown. Remove the pan from heat and transfer the chicken breasts to an unlined baking sheet.
  3. Roast Chicken: Place the baking sheet with the chicken breasts in the middle of the oven and roast for 12-14 minutes until the chicken is cooked through (juices run clear and internal temperature reaches 165°F/74°C). Once done, transfer the chicken to a cutting board and let rest for 3-4 minutes to retain juices.
  4. Prepare Apricot-Mustard Sauce: Reheat the skillet used earlier over medium-low heat. When hot, add the chicken broth concentrate, whole grain mustard, remaining apricot spread, and 2 tablespoons of water. Cook for 1-2 minutes, stirring occasionally, until the apricot spread fully melts and the sauce thickens slightly.
  5. Assemble Salad: Peel the clementines and separate into individual segments. Add the clementine segments and spring mix to the bowl with marinated radishes. Toss gently to combine all salad ingredients.
  6. Serve: Thinly slice the rested chicken breasts. Stir any resting juices from the chicken into the apricot-mustard sauce. Divide the salad and sliced chicken evenly between two plates. Spoon the warm sauce over the chicken. Finally, sprinkle the seed blend, croutons, and crumbled goat cheese over the salad for added texture and flavor.
  7. Optional Adjustment for Chicken: If using chicken breasts as instructed, sear them as directed and then increase roast time to 12-14 minutes to ensure thorough cooking.

Notes

  • Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
  • Use fresh radishes and clementines for the best flavor and texture in the salad.
  • You can substitute apricot spread with peach jam or another stone fruit preserve if unavailable.
  • Serve immediately to enjoy the contrast of warm chicken with the crisp, fresh salad.
  • Leftover apricot-mustard sauce can be refrigerated and used within 2 days as a glaze or dip.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Dish
  • Method: Stovetop and Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/smart-apricot-mustard-chicken-breasts-with-clementine-radish-and-goat-cheese-salad-recipe/