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As the name suggests, this recipe has a kick to it, which you can tone down if you choose. It’s a perfect dish to bring to a summer gathering.

Nutrition (per serving)

Calories: 220; total fat: 4g; saturated fat: 0g; protein: 33g; carbohydrates: 10g; sugars: 4g; fiber: 2g; sodium: 880mg

Recipe by Jamila Lepore, M.S, R.D.N founder of No Nonsense Nutritionist.

Makes 8 Servings
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2 lbs grilled chicken breast, chopped
For the sauce:
1/4 cup apricot preserves
1/2 cup garlic chili sauce
1/4 cup soy sauce
1/4 cup reduced sugar ketchup
1 Tbsp apple cider vinegar
1/2 Tbsp honey
2 tsp fresh minced ginger
1 tsp garlic powder
Salt and pepper, to taste
Chopped chives (optional)
How to make it 

Start with leftover grilled chicken breast or quickly grill some up with a little bit of oil, salt, and pepper.

To make the sauce, add all ingredients to a small saucepan. Bring to a boil, and reduce to simmer until ingredients are well-incorporated and thickened, about 20 minutes. Add chicken, and stir to combine.

Serve over jasmine or basmati rice (not included in nutrition information.) Sprinkle with chives, if desired.