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:
- Make the Glaze:
- In a small bowl, mix apricot preserves, Dijon mustard, soy sauce, and garlic.
- Season the Chicken:
- Rub the chicken breasts with olive oil, salt, and pepper.
- 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:
- 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.
