Apricot Crunch Chicken with Red Pepper Broccoli

Steps

Before you cook

1. 1

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

   Start 10-minute timer

Start the Broccoli

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.

   Start 10-minute timer

Add the Chicken

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.

Finish the Meal

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) (74°C (165 °F)), about 20-25 minutes.

   Start 20-minute timer
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!