From the Archives

Apricot Veggies with Chicken

Roasted Vegetables with Apricot Chicken  

1 butternut squash cubed

1 sweet potato cubed

3 beets chopped

1 acorn squash sliced down the ribs

1 fennel bulb chopped—reserve the tops for later

1 bundle of green onions chopped

1 parsnip sliced

4 chicken breasts washed and sliced down the middle

1 large jar of apricot jam

3 tbsp. olive oil

¼ cup of water

1 lemon quartered

salt and pepper

Preheat oven to 415

Mix jar of jam, 2 tbs. olive oil, water and green onions together.  Pour half of the mixture over chopped vegetables, salt and pepper and mix together (I always add the beets last so they won’t bleed too much).  Cook for 20 minutes.  Secure a lemon quarter and a sprig from the top of the fennel in the middle of each sliced chicken breast.  Heat a tbs. of oil in a fry pan. Coat the chicken breasts in the rest of the jam mixture and sear the chicken on each side for about a minute or two.  Place the partially cooked chicken on the partially cooked vegetables, reduce oven heat to 375, and cook for 25-30 minutes.

Served with quinoa.