One Pan Apricot Chicken with Roasted Root Vegetables

A hearty, healthy, and easy-to-make skillet dinner with under 325 calories and 30g of protein per serving! The root vegetables are a great source of one of our nutrients for this month– vitamin A.

Serves: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients

• 1 tablespoon avocado oil

• 1 ½ lbs. organic chicken thighs, boneless and skinless

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• ⅓ cup chicken bone broth

• ⅓ cup sugar-free apricot preserves

• 2 tablespoons Dijon mustard

• 1 cup diced sweet potato

• 1 cup diced parsnips

• 1 cup diced carrots

• 1 teaspoon fresh sage, chopped

• 1 teaspoon fresh rosemary, chopped

• 3 cloves garlic, minced

Instructions

Heat the avocado oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the hot skillet. Cook for 3-4 minutes on each side and set aside.

In a small jug, whisk the bone broth, apricot jam, and mustard in a small bowl and set aside.

Add the root vegetables to the skillet, season with salt and pepper, and sauté for 10 minutes. Add in the herbs and garlic and sauté for an additional 2 minutes.

Add the chicken to the skillet and pour over the apricot broth mixture. Reduce the heat to medium, cover, and cook for another 10 minutes or until the chicken is cooked through.

Serve immediately with dressed greens, a drizzle of sauce, and additional fresh herbs.