Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat.

Time: 20 min

Ingredients:
1 Tbsp. olive oil
4 (4-oz.) skinless, boneless chicken thighs
¾ tsp. kosher salt, divided
¾ tsp. black pepper, divided
½ cup unsalted chicken stock
¼ cup apricot preserves
1 tbsp dijon mustard
2 cups thinly diagonally sliced carrots
4 tsp finely chopped fresh sage, divided
1 tbsp thinly sliced garlic
2 tbsp unsalted butter

Instructions:
1. Heat olive oil in a large skillet over medium-high. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper.

2. Add chicken to heated skillet and cook for 3 minutes on each side or until browned (chicken will not be cooked through). Remove chicken from pan; do not wipe out pan.

3. Add carrots, 1 tablespoon sage, and garlic to pan and sauté for 4 minutes.

4. Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Add apricot mixture and chicken to the pan; reduce heat to medium, cover, and cook for 8 minutes or until chicken is done. Remove pan from heat.

5. Place chicken and carrots on a platter. Add remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and butter to pan, swirling until the butter melts. Spoon over the chicken and sprinkle with remaining 1 teaspoon sage.

SERVES 4 (serving size: 1 chicken thigh, ½ cup carrots, and 3 tbsp sauce)
Calories 313; Fat 14g (sat 5g, unsat 8g); Protein 24g; Carb 22g; Fiber 3g; Sugars 13g (added sugars 5g); Sodium 642mg; Calc 6% DV; Potas-sium 17% DV

EASY BAKED SALMON
This Baked Salmon with Lemon is a deliciously quick and easy weeknight meal that's healthy and flavorful. This salmon recipe only needs 15 minutes on the sheet pan.

Diet: Gluten Free, Low Calorie, Low Fat
​Method: Bake
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients 

• 2 lb salmon fillet, about 1-inch thick
• Zest of 1 large lemon
• Juice of half of the lemon
• 2 TB freshly chopped basil leaves
• 1 tsp garlic powder 
• ½ tsp kosher salt 
• ¼ tsp freshly ground black pepper
• 2 TB olive oil, plus extra for pan

Instructions

• Preheat Oven: Preheat oven to 375F with rack on lower middle position. Line a large sheet pan with foil and grease the foil with some olive oil. Set aside.
• Remove Moisture: Use paper towels to pat-dry the salmon fillet, ensuring that all excess moisture is removed (this step is important, as excess water/moisture causes fish to be "steamed" instead.) Place salmon on the prepared sheet pan.
• Mix Seasonings: In a small bowl, stir together all remaining ingredients until combined. Evenly press the mixture over the top of salmon.
• Bake: Bake salmon for 10 minutes in preheated oven. Carefully but quickly take salmon out, move rack to top position underneath the broiler, and place salmon tray back on rack.
• Broil: Broil on high for up to 5 minutes or until top is nicely browned, but watch carefully for even browning without burning. Remove from heat immediately. Serve with extra slices of lemon.

Notes

• This lemon basil salmon is amazing with Easy Rice Pilaf with Mushrooms or this 20-Minute Lemon Spinach Orzo Salad
• If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)
Calories: 238kcal | Carbohydrates: 6.1g | Protein: 34.1g | Fat: 9.6g | Saturated Fat: 1.6g | Cholesterol: 77.2mg | Sodium: 313.1mg | Fiber: 0.3g | Sugar: 2.1g

Rice Pilaf my own version is:
*Note: Sometimes I remake these sort of recipes easy by using left over white rice: Simply sauté the onions and mushrooms in olive oil for a few minutes until translucent. Add the seasonings and add the rice and a 1/2 cup broth and cook it down. I've learned these cooking hacks from years of having for feed my family in a pinch and still food prep for competitions.
​(During the summer, I’ll have my husband make this on the grill! Super easy and a partnership cooking!)

Here's a more step by step 
EASY RICE PILAF WITH MUSHROOMS
This Easy Rice Pilaf with Mushrooms is tender, fluffy, and flavorful. It's the perfect side dish to accompany any meal, anytime. *notes for an easier version

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 40 minute
Servings: 8 

Ingredients 

• 2 tablespoons olive oil 
• 1 small onion, thinly sliced
• 2 oz salted butter, melted
• 1 teaspoon garlic powder 
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon table salt (used Himalayan salt)
• 1 cup good quality long grain rice, such as Jasmine and brown 2 cups of cooked rice
• 8 oz sliced mushrooms
• 2 cups regular strength beef broth
• Optional: chives or parsley for garnish

Instructions

1. In a large heavy pan, heat olive oil on medium heat. Add onions and cook/stir until softened and almost caramelized, 5-10 min. Add butter, garlic powder, black pepper, and salt. Stir well to combine. Add rice, stirring to coat. Add mushrooms and beef broth; stir. Bring to boil, cover with tight-fitting lid, and immediately lower to simmer.
2. Simmer 30 minutes, without opening lid. With lid still on, turn heat off and let sit 5 minutes. Fluff with fork and season with additional salt/pepper to taste. If desired, garnish with chopped chives or parsley.

Nutrition (per serving)
Calories: 232kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 354mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg