Apricot Crunch Chicken with Red Pepper Broccoli

Ingredients

• 12 oz Broccoli Florets (thoroughly rinsed and patted dry)
• 12 oz Boneless Skinless Chicken Breasts (patted dry)
• 1 oz Red Pepper Pesto
• 1 oz Crispy Fried Onions
• 1 oz Apricot Preserves
• 0.5 oz Grated Parmesan Cheese
• 0.5 tsp Garlic Pepper (used for seasoning chicken)
• 0.5 tsp Garlic Salt (divided (used for broccoli and chicken))
• 2 tsp Olive Oil (divided)
• 0.25 tsp Salt
• Pepper (a pinch)
• Cooking Spray (for tray)

Steps

1. 1

   Preheat oven to 400°F (200°C) for at least 10 minutes.

2. 2

   Spray the provided tray (or a baking dish) with cooking spray.

3. 3

   In the prepared tray, combine the broccoli florets, 1 tsp. olive oil, a portion of the garlic salt, and a pinch of pepper. Massage the oil and seasonings into the broccoli and spread into an even layer.

4. 4

   Cover the tray with foil and bake in the hot oven for 10 minutes.

5. 5

   While the broccoli bakes, pat the chicken breasts dry and season both sides with garlic pepper and 1/4 tsp. salt.

6. 6

   Carefully remove the tray from the oven. Add the red pepper pesto to the broccoli and toss until evenly coated. Push the broccoli to one side of the tray. Note: Tray will be hot; use a utensil.

7. 7

   Add the seasoned chicken to the now-empty side of the tray and top the chicken with the remaining 1 tsp. olive oil.

8. 8

   Bake again uncovered in the hot oven until the broccoli is tender and the chicken reaches a minimum internal temperature of 165°F (74°C), about 20-25 minutes.

9. 9

   Carefully remove the tray from the oven. Top the broccoli with the grated parmesan cheese.

10. 10

    To serve, top the chicken with apricot preserves and then the crispy fried onions. Bon appétit!

Notes

If using antibiotic-free chicken, follow the same instructions. Ensure chicken reaches an internal temperature of 165°F.

Nutrition per serving

• Main Course
• Chicken
• Oven-Ready
• Easy
• Baked
• High Protein
• Dinner