Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




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

4 oz. chicken & 2 cups salad each
347 calories; protein 32.9g; carbohydrates 35.7g; dietary fiber 7.1g; sugars 18.7g; fat 8.9g; saturated fat 1.8g; cholesterol 78.3mg; vitamin a iu 39115.3IU; vitamin c 32.9mg; folate 154.4mcg; calcium 146.5mg; iron 3.3mg; magnesium 98.4mg; potassium 1257.6mg; sodium 549.7mg; thiamin 0.3mg; added sugar 8g.

4 vegetable, 1/2 other carbohydrate, 4 lean meat, 1 fat