Sheet Pan Honey Apricot Chicken

4 boneless, skinless chicken breasts

1/4 cup freshly squeezed orange juice

1/4 cup apricot preserves

1 TBSP honey

1 TBSP minced garlic

1 TBSP soy sauce (can substitute with tamari or coconut aminos for a gluten-free option)

1/2 tsp salt, or more to taste

1/4 tsp pepper

1 lb. asparagus (about 1 bunch), woody ends removed

1/2 bag baby carrots

Instructions

1.Preheat oven 400. Line a baking sheet with foil and coat with non-stick cooking spray.

2.Place chicken breasts in the center of the prepared baking sheet. Place carrots along the outer ends of the baking sheet.  Season chicken and carrots with salt and pepper.

3.In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Brush about 1/2 of the apricot dressing over the chicken and carrots, reserving remaining for later.

4.Bake for about 20 minutes, or until chicken is almost cooked through.

5.Remove pan from the oven and switch oven setting to BROIL.

6.Place asparagus on the tray around the chicken. Baste chicken, carrots and asparagus with remaining apricot dressing.

7.Place tray under the broiler and cook for an additional 6 minutes, or until asparagus is tender and chicken is crispy.

Recipe: Heather

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