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. Source: EatingWell Magazine, November/December 2016

Sara Haas, R.D.N., L.D.N.
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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; 8.9 g total fat; 1.8 g saturated fat; 78 mg cholesterol; 550 mg sodium. 1258 mg potassium; 35.7 g carbohydrates; 7.1 g fiber; 19 g sugar; 32.9 g protein; 39115 IU vitamin a iu; 33 mg vitamin c; 154 mcg folate; 147 mg calcium; 3 mg iron; 98 mg magnesium; 8 g added sugar;

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
11/04/2016
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
11/04/2016
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