Ingredients
4 boneless, skinless chicken breasts (about 2 lbs. total)
1/4 cup freshly squeezed orange juice
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon soy sauce (can substitute with tamari or coconut aminos for a gluten-free option)
1/2 teaspoon salt, or more to taste
1/4 teaspoon pepper
1 lb. asparagus (about 1 bunch), woody ends removed
Chopped fresh parsley, for garnish
Instructions
Preheat oven 400°F. Line a baking sheet with foil and coat with non-stick cooking spray.
Place chicken breasts in the center of the prepared baking sheet. Season with salt and pepper.
In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Pour about ½ cup of the apricot dressing over the chicken, reserving ¼ cup for later.
Bake chicken for about 20 minutes, or until almost cooked through.
Remove pan from the oven and switch oven setting to BROIL.
Place asparagus on the tray around the chicken. Baste chicken and asparagus with remaining apricot dressing.
Place tray under the broiler and cook for an additional 6 minutes, or until asparagus is tender and chicken is crispy.
Garnish with chopped fresh parsley just before serving.
A Seasoned Mom
