Apricot-Basil Chicken with Freekeh & Zoodles

I love adding new elements to a dish, such as a different grain. I always feel that in order to have a complete dinner there should be some protein, a vegetable or two, and a grain. I try to mix it up; sometimes we'll have a side of whole wheat pasta, Israeli couscous, or bulgar. When I saw this recipe with Freekeh (pronounced free-ka, not free-key as I prefer), I had to give it a try!

Freekeh are grains that are harvested while they're still young, which allows them to contain more protein, vitamins & minerals than the same mature grain. It is low GI, low carb, high in fiber (up to 4 times the fiber of brown rice) & rich in prebiotic properties. Freekeh would be a great choice for individuals managing diabetes.

So now that you've learned a little more about Freekah, let's check out this recipe that boasts a sweet sauce:

Recipe (adapted from Cooking Light magazine, May 2015)

Serves 4

• 1 1/2 cups water
• 1 1/4 cups unsalted chicken stock, divided
• 1 cup freekeh
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup dry red wine
• 1/2 cup dried apricots, chopped
• 4 (4-ounce) skinless boneless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup thinly sliced fresh basil

Directions

• Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, & 1/4 teaspoon pepper in a medium saucepan; bring to a boil. Cover & reduce heat to medium & simmer 18 minutes or until tender.
• Combine remaining 1/4 cup stock, wine, & apricots in a small bowl.
• Sprinkle chicken with remaining salt & pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes or until done, turning once. Add apricot mixture to pan; cook 2 minutes. Stir in butter; remove from heat.
• Place 2/3 cup freekeh on each plate. Top each serving with with 1 chicken breast; divide sauce evenly among servings & sprinkle with basil.
• I served ours with zoodles sauteed in olive oil and garlic.  

21DF - 1 Red, 1 Green, 1 Yellow, 1/4 Purple, 1 teaspoon