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Apricot-Sage Chicken with Carrots


Banana and Orange BOWL

22g Carbs / 24g Protein / 14g Fat / 313 kcal

Nutritional Value


1 tablespoon olive oil  4 (4-oz.) skinless, boneless chicken thighs  3/4 teaspoon kosher salt, divided  3/4 teaspoon black pepper, divided  1/2 cup unsalted chicken stock  1/4 cup apricot preserves  1 tablespoon Dijon mustard  2 cups thinly diagonally sliced carrots  4 teaspoons finely chopped fresh sage, divided  1 tablespoon thinly sliced garlic  2 tablespoons unsalted butter

Cooking method

• Heat olive oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). • Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add carrots, 1 tablespoon sage, and garlic to pan; saute 4 minutes. Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; • sprinkle with remaining 1 teaspoon sage.
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