In a large non-stick skillet, brown the chicken in the butter and oil for about 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.
In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute. Add the apricots, lemon juice, honey, and saffron and stir to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.
In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.
Thinly slice the chicken. In four plates, serve the chicken over the spinach and top with the apricot mixture.
Saffron is a spice that is composed of a variety of stigmas of crocus. If you do not have any on hand, you can simply omit it in this recipe.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.