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I went to OG as well and loved this dish. Our server revealed that the "secret" to the sauce was orange marmalade. I make a version with cutie oranges that is not as sweet and I chopped the pieces a little finer than purchased varieties. So I think this addition will make another wonderful layer that that sauce! Just a little side note it didn't spike my sugar levels!
This is a quick and easy and low cal meal, with a tasty little sauce. I really enjoyed the chicken and tomatoes components, but found the broccoli and asparagus to be a bit bland. This sauce would also taste excellent over grilled salmon.
This was a perfect dinner, no rice needed. Please correct the ingredients listing to state that the roma tomatoes should be cut in 1-inch pieces. As you can see by my photos, I interpreted the directions to keep the asparagus and broccoli separate, but the Olive Garden shows the broccoli florets atop the asparagus with the tomato mixture on top of that. My photos demonstrate how important the parsley garnish is, and look rather artistic (IMHO). With the veggies separate, the broccoli was spicy with the garlic pepper/Italian seasoning topping, the asparagus and tomatoes were savory, and the chicken was slightly sweet. I used no-sugar apricot preserves, which worked great. The apricot sauce and the garlic pepper/Italian seasoning mixture are ridiculously easy, and can be applied to countless dishes. It was challenging to heat the asparagus, broccoli and tomatoes in the same large pan and keep them separate. I had to turn off the heat to prevent the broccoli from overcooking, and the asparagus was possibly too crisp as a result; all my veggies cooled down by the time I finished my photos. I would rather reheat each of the three components in separate pans for greater control (I don't mind washing dishes.) I will make this dinner regularly, we love these ingredients. Thanks for posting, KelBel. Made for the Cookathon for KelBel in memory of her beloved DH Eric.