Apricot-Rosemary Chicken with Roasted Carrot Salad

Name: Apricot-Rosemary Chicken with Roasted Carrot Salad
Cook time: 35 min
Yield: 4
Ingredients: 2 pounds carrots, cut diagonally into 1/4-inch-thick slices; 4 teaspoons extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; 1/2 teaspoon ground pepper, divided; 2 boneless, skinless chicken breasts (1 1/4 pounds), trimmed; 1/2 cup low-sodium chicken broth; 1/4 cup apricot preserves; 2 tablespoons lemon juice; 3 sprigs fresh rosemary; 1 clove garlic, minced; 8 cups baby spinach

Apricot-Rosemary Chicken with Roasted Carrot Salad was pinched from <a href="http://www.eatingwell.com/recipe/255769/apricot-rosemary-chicken-with-roasted-carrot-salad/" target="_blank" rel="noopener">www.eatingwell.com.</a>

"In this healthy dinner recipe, searing the chicken on the stovetop then finishing it in the oven ensures juicy results. If you don't have apricot preserves, honey or maple syrup makes a nice substitution...."

INGREDIENTS

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2 pounds carrots, cut diagonally into 1/4-inch-thick slices

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4 teaspoons extra-virgin olive oil, divided

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1 teaspoon kosher salt, divided

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1/2 teaspoon ground pepper, divided

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2 boneless, skinless chicken breasts (1 1/4 pounds), trimmed

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1/2 cup low-sodium chicken broth

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1/4 cup apricot preserves

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2 tablespoons lemon juice

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3 sprigs fresh rosemary

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1 clove garlic, minced

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8 cups baby spinach

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