Apricot Chicken Dinner Party in a Flash!

What you'll need:
-Chicken cutlets, defrosted 
-frozen/fresh green beans
-small potatoes (tri-color are a crowd pleaser!)
-acorn squash

-apricot jam/preserves/jelly (natural)
-ketchup
-honey
-splash of wine (any kind)
-soy sauce (low-sodium)
-slivered almonds

-olive oil
-paprika, salt/pepper, garlic, onion powder, cinnamon 

Protein

Before: 4 Raw chicken cutlets cleaned, pounded out thin and placed on parchment paper in a pan

During: sprinkle paprika and salt on top of the chicken. Mix in a bowl: 1/2 C apricot jam, 2 TB honey, 3 TB ketchup, 2 TB of wine. Glaze chicken cutlets with sauce. Cover with foil and put in over at 350 degrees for approx 30 mins.

Veggies!

Before: Heat up a drizzle of olive oil in a sauce pan, place green beans (1lb) in into the pan and add 1/4 C of soy sauce.

During: Allow them to cook until they are bright green (5-10 mins depending on if the beans are frozen) Top with slivered almonds upon serving.

Before: Cut the acorn squash in half and scoop out the seeds. 

During: Place the 2 pieces on a pan (with foil/parchment paper), Skin-side UP! add 1/3 C water to pan over the squash. Place uncovered in oven at 350 for 45 mins. Sprinkle with cinnamon before serving. 

Carbohydrates

Before: Cut the potatoes in half or quarters to become bite sized; place on a baking sheet covered in foil. 

During: Drizzle generous amount of olive oil over the potatoes, use a paper towel to smush them around for even coverage of oil. Sprinkle with salt, pepper, garlic and onion powder. Bake in oven on 350 degrees for 45 min-1hr until crispy edges appear.

AFTER!

Please comment if you need any more info about the recipes!

Leftovers recipe to follow!

, SARAH