28 Dec Barbecued Chicken with Apricot-Walnut Cornbread
Servings: 4
Estimated Total Prep Time: 1 hour, 10 minutes
NUTRITIONAL INFO (per serving)
Calories: 549
Total Protein: 54 grams
Total Carbs: 14 grams
Total Fat: 31 grams
Saturated Fat: 3 grams
Total Fiber: 3 grams
INGREDIENTS
4 boneless, skinless chicken breasts (about 4 oz each)
For cornbread:
2 egg whites
1 cup flour
1 cup cornmeal
1 tsp baking soda
1/2 tsp salt
1/2 cup apricots
1/4 cup walnuts
1 cup plain nonfat yogurt
For barbecue sauce:
1 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar
3 tbsp brown sugar
1 tbsp yellow mustard
PREPARATION
Preheat oven to 400 degrees. Beat egg whites until soft peaks form. Mix flour, cornmeal, baking soda, and salt together in bowl. Stir in apricots, walnuts, and yogurt. Fold in the egg whites. Mix well. Bake at 400 degrees in 8″ square or round pan for 20 minutes or until toothpick inserted comes out clean.
While cornbread is baking, preheat grill to medium. Whisk together barbecue sauce ingredients until thoroughly mixed and set aside. Place chicken on grill and cook about 5 minutes each side. When chicken is nearly done, brush side that is facing up with about 2 tbsp of barbecue sauce and grill another 2 minutes. Repeat with other side, removing chicken when cooked through.