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Barbecued Chicken with Apricot-Walnut Cornbread Recipe

Barbecued Chicken with Apricot-Walnut Cornbread

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Servings: 4 

Estimated Total Preparation Time: 1 hour, 10 minutes

This healthy take on traditional barbecued chicken and cornbread uses only the chicken breast to reduce fat content, while the cornbread lightens up with egg whites and nonfat yogurt. Enjoy!

Recipe Nutritional Information:

Calories per Serving: 524

Total Protein per Serving: 38 grams

Total Carbs per Serving: 62 grams

Total Fat per Serving: 15 grams

Saturated Fat per Serving: 2 grams

Total Fiber per Serving: 5 grams

Recipe 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


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.


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