Sheet-Pan Apricot-Glazed Chicken with Roasted Carrots & Green Beans
This speedy sheet-pan dinner features juicy chicken breasts glazed with a sugar-free apricot sauce, paired with tender roasted carrots and crisp green beans. Perfect for a keto-friendly meal that's ready in under 20 minutes.
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh green beans, trimmed
- 1 cup carrots, sliced into sticks
- 2 tbsp olive oil
- 3 tbsp sugar-free apricot preserves
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh thyme leaves (optional)
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Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, mix sugar-free apricot preserves and Dijon mustard to make the glaze.
⏱️ 1 minuteArrange chicken breasts on the sheet pan. Brush each with the apricot glaze. Drizzle carrots and green beans with olive oil, sprinkle with garlic powder, salt, and pepper, and scatter around the chicken.
⏱️ 2 minutesRoast everything in the oven until chicken is cooked through and vegetables are tender-crisp.
⏱️ 15 minutes 🌡️ 450°FGarnish with fresh thyme leaves before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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