Sweet and flavorful Apricot Chicken served in a delicious panini with sourdough bread, sliced green apples and melted brie cheese.
|2 cups |
chicken (196g) + sauce (198g)
|Beehive Meals Apricot Chicken|
|4 Slices (130g)||Sourdough Bread|
|2 oz (56g)||Brie Cheese|
|6 Slices (64g)||Green Apple, thinly sliced|
|2 Tablespoons (30g)||Olive Oil|
|1/4 cup (35g)||Onion, diced|
Follow Slow Cooking Instructions to cook Apricot Chicken.
In a saute pan, caramelize onions over medium heat. Season lightly with salt and pepper to taste. Place caramlized onions in a bowl and set aside.
Add 1 Tablespoon (15g) of olive oil to a non-stick saute pan or griddle, then place one of the sourdough bread slices in the center of the pan over medium to medium-low heat. Add 2 Tablespoons of the sauteed onions to the sandwich.
Evenly spread 1 cup (207g) of Beehive Meals Apricot Chicken on top of caramelized onions. Then pour 28g of melted brie cheese over chicken, and top with 3 slices (32g) of thinly sliced green apples.
MFP: Beehive Meals - Apricot Chicken Salad - Ma
Place other slice of bread on apples and press down lightly. Once the bottom slice is lightly golden brown, flip, then cook until other side is lightly golden brown as well.
Serve, and enjoy!
MFP: Beehive Meals - Apricot Chicken Panini - Macro Balanced