Grilled Chicken with Saffron and Apricots

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 4



  1. In a large non-stick skillet over medium-high heat, brown the chicken in the butter and oil for 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.
  2. In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute, stirring constantly. Add the apricots, lemon juice, honey and saffron and stir well to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.
  3. In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.
  4. On a work surface, thinly slice the chicken. Divide the spinach among four plates. Top[ with chicken and the apricot mixture.


Saffron is a spice that is derived from the stigmas of a crocus variety. If you don’t have any on hand, you can simply omit it in this recipe.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 440  
Total Fat 15 g  
Saturated Fat 5 g  
Sodium (salt) 428 mg  
Carbohydrates 27 g  
Fibre 4 g  
Protein 50 g