Apricot-Rosemary Chicken with Roasted Carrot Salad

Apricot-Rosemary Chicken with Roasted Carrot Salad

2 Reviews
From: EatingWell Magazine, November/December 2016

In this healthy dinner recipe, searing the chicken on the stovetop then finishing it in the oven ensures juicy results. If you don't have apricot preserves, honey or maple syrup makes a nice substitution.

Ingredients 4 servings

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  • 2 pounds carrots, cut diagonally into ¼-inch-thick slices
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 boneless, skinless chicken breasts (1¼ pounds), trimmed
  • ½ cup low-sodium chicken broth
  • ¼ cup apricot preserves
  • 2 tablespoons lemon juice
  • 3 sprigs fresh rosemary
  • 1 clove garlic, minced
  • 8 cups baby spinach


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  1. Preheat oven to 450°F.
  2. Toss carrots on a rimmed baking sheet with 2 teaspoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast until barely tender, 10 to 12 minutes.
  3. Meanwhile, sprinkle chicken with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat the remaining 2 teaspoons oil in a medium skillet over medium-high heat. Add the chicken and cook until lightly browned, about 2 minutes per side.
  4. Stir the carrots, push to the sides and transfer the chicken to the baking sheet. Roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 10 to 15 minutes more.
  5. Meanwhile, whisk broth, apricot preserves, lemon juice, rosemary and garlic in the skillet. Bring to a simmer over medium heat. Reduce heat to maintain a gentle simmer until ready to use. (Remove the rosemary before serving.)
  6. Transfer the chicken to a clean cutting board and let rest for 5 minutes before slicing. Transfer the carrots to a large bowl. Add spinach and half of the apricot sauce; gently toss to combine. Serve the sliced chicken over the salad, drizzled with the remaining sauce.

Nutrition information

  • Serving size: 4 oz. chicken & 2 cups salad each
  • Per serving: 347 calories; 9 g fat(2 g sat); 7 g fiber; 36 g carbohydrates; 33 g protein; 154 mcg folate; 78 mg cholesterol; 19 g sugars; 8 g added sugars; 39,115 IU vitamin A; 33 mg vitamin C; 147 mg calcium; 3 mg iron; 550 mg sodium; 1,258 mg potassium
  • Nutrition Bonus: Vitamin A (782% daily value), Vitamin C (55% dv), Folate (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, ½ other carbohydrate, 4 lean meat, 1 fat

Reviews 2

November 04, 2016
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By: Skyler Murray
From my 4 year old: "The chicken is actually good." I liked the roasted carrots as well. We used fresh rosemary from our garden and it adds a great flavor. I also sliced the Chicken in half so it would cook faster.
November 04, 2016
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By: nlpwarner
I tried this tonight and loved it. It was easy to prepare, very satisfying and something I'll certainly make again. Spinach and carrots are a great combination with the apricot/lemon sauce. This would probably work for pork also.
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