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.

Sara Haas, R.D.N., L.D.N.
Source: EatingWell Magazine, November/December 2016


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss carrots on a rimmed baking sheet with 2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until barely tender, 10 to 12 minutes.

  • Meanwhile, sprinkle chicken with the remaining 1/2 teaspoon salt and 1/4 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.

  • 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 degrees F, 10 to 15 minutes more.

  • 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.)

  • 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 Facts

347 calories; protein 32.9g 66% DV; carbohydrates 35.7g 12% DV; exchange other carbs 2.5; dietary fiber 7.1g 29% DV; sugars 18.7g; fat 8.9g 14% DV; saturated fat 1.8g 9% DV; cholesterol 78.3mg 26% DV; vitamin a iu 39115.3IU 782% DV; vitamin c 32.9mg 55% DV; folate 154.4mcg 39% DV; calcium 146.5mg 15% DV; iron 3.3mg 19% DV; magnesium 98.4mg 35% DV; potassium 1257.6mg 35% DV; sodium 549.7mg 22% DV; thiamin 0.3mg 25% DV; added sugar 8g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More