Apricot-Glazed Chicken with Spring Vegetables

Here’s a delicious and elegant recipe for Apricot-Glazed Chicken with Spring Vegetables—perfect for a light and flavorful meal! 🍑🍗🌱

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1/3 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

For the Spring Vegetables:

• 1 lb baby carrots, trimmed
• 1 lb asparagus, trimmed
• 1 cup sugar snap peas or green beans
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves (optional)

Instructions:

Prepare the Chicken:

1. Make the Glaze:
   • In a small bowl, mix apricot preserves, Dijon mustard, soy sauce, and garlic.
2. Season the Chicken:
   • Rub the chicken breasts with olive oil, salt, and pepper.
3. Cook the Chicken:
   • Heat a skillet over medium-high heat. Sear the chicken on both sides until golden brown (about 4 minutes per side).
   • Brush the apricot glaze generously over the chicken.
   • Reduce the heat to low, cover, and cook until the chicken is cooked through (internal temperature of 165°F/74°C), about 6-8 minutes.

Prepare the Spring Vegetables:

1. Roast or Sauté:
   • Toss carrots, asparagus, and snap peas with olive oil, salt, pepper, and thyme (if using).
   • Roast in a 400°F (200°C) oven for 15-20 minutes or sauté in a skillet over medium heat until tender-crisp, about 8-10 minutes.

Serve:

• Plate the glazed chicken alongside the spring vegetables.
• Drizzle any remaining glaze over the chicken for extra flavor.

Tips:

• Substitute apricot preserves with peach or orange marmalade for a different twist.
• Add a squeeze of fresh lemon over the vegetables for brightness.
• Serve with quinoa, rice, or a fresh salad for a complete meal.