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Feb. 12, 2013
If you're a fan of spicy food, this one's for you. In fact, it's probably the spiciest dish in the book—because it's coupled with the sweetness of the apricot preserves, it's also one of my favorites. If you're single like me, make only half of the sauce, then refrigerate the leftover chicken breasts. Serve them chopped over your favorite salad or slice them thinly and use them in a wrap. The spicy kick will add punch and flavor to liven subsequent meals.
Preheat the grill to high heat. In a small bowl, combine the thyme, black pepper, garlic powder, ½ to 1 teaspoon cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
Each serving (1 chicken breast + 2 tbsps of sauce) has: 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace poly-unsaturated fat, 1 g monounsaturated fat, 66 mg cholesterol, 1 g fiber
Courtesy of The Biggest Loser Cookbook by Chef Devin Alexander. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC