I chose to pair my chicken with some garlic-roasted carrots and parboiled rice, but you can choose your sides of preference!
Remember cooking is meant to be fun, don’t be afraid to be creative👩‍🍳.

Ingredients for 2 servings:

285g chicken thighs
¾ cup rice of choice
½ tsp garlic salt
2 tbsp apricot jam
340g carrots
1 ½ tsp soy sauce
1 ½ tbsp cornstarch or flour
1 cup vegetable broth
Oil
Salt & pepper

note: You can also opt for chicken breast instead of thighs if you prefer white meat.

Recipe:

Cook rice; Start by preheating your oven to 450°f.
To a medium pot, add rice, 1 cup of vegetable broth, and ⅓ cup of water.
Bring to a boil over high heat
Once boiling, cover and reduce
heat to medium-low.
Cook for 12-15 min, until rice is tender and water is absorbed.
Set aside and cover to keep warm.
(I like to add butter and salt to rice to make it tastier)

Roast carrots; While rice is cooking, peel, then cut carrots into 1/4-inch rounds.
To a parchment-lined baking sheet, add carrots, 1/2 tsp of garlic salt, and 1 tbsp of oil. Season with pepper, then toss to coat.
Roast in the middle rack of the oven for 14-18 min, tossing halfway through, until golden and tender.

Prep chicken; Pat chicken dry with paper towels. Season generously with salt and pepper.
To a medium bowl, add 1 1/2 tbsp of flour or cornstarch.
Add chicken to the bowl with flour and toss to coat completely, pressing flour into the chicken to adhere.
Discard any excess flour.

Cook chicken; In a large non-stick pan, heat 1 tbsp of oil over medium heat.
When the pan is hot, add chicken. Cook for 4-6 min per side until cooked through.

Make glaze; In a small bowl or container, combine apricot jam and soy sauce.

Glaze chicken; Remove the pan with chicken from heat.
Add apricot glaze, then toss until chicken is coated and glossy.

Plate & serve; Divide rice, chicken, and carrots between plates.
Spoon any remaining apricot glaze from the pan over the chicken.

Enjoy!