Looking for a cheap and easy dinner idea? This summery Sticky Apricot Chicken with Rainbow Rice recipe is just the ticket. Sweet marinated apricot chicken wings roasted in the oven until perfectly crispy outside and juicy inside and served with well-seasoned rice – this recipe is as easy as it is economical.
I take a shortcut with precooked microwavable basmati rice, but you can cook it from scratch on the stove or in a rice cooker. Start by tossing the chicken with apricot jam, paprika, lemon juice and a drizzle of olive oil. Then roast the chicken until golden brown and crispy. While the chicken roasts, heat the rice and toss it with a homemade lemon Dijon dressing, corn, bell pepper, Kalamata olives, and green onions. When the chicken wings are golden brown and sticky, serve them with the prepared rainbow rice.
To make the Sticky Apricot Chicken with Rainbow Rice, you will need the following ingredients:
Preheat the oven to 400 °F.
In a large bowl, toss together 2 pounds chicken, ⅓ cup apricot jam, 1 teaspoon sweet paprika, 2 tablespoons lemon juice, and 1 tablespoon olive oil until well coated.
In a large baking dish, arrange the undrained chicken in a single layer.
Roast the chicken for 30 minutes or until cooked through.
In the meantime, prepare the rainbow rice. Heat the rice according to the package instructions.
In a large bowl, whisk together 2 tablespoons olive oil, 2 teaspoons Dijon mustard, and 2 tablespoons lemon juice.
Gently stir in the rice, 1 diced red bell pepper, ⅓ cup sliced Kalamata olives, and 2 thinly sliced green onions. Season to taste.
Serve the chicken with rice.
This Sticky Apricot Chicken with Rainbow Rice recipe is as easy, delicious, and so satisfying. If you make this recipe, snap a photo and tag it #cookmerecipes on Instagram. We love seeing what you’ve made!
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