Categories: Meals

Ingredients

• 10 oz. package peeled baby rainbow or regular carrots
• 1 tbsp. olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup apple jelly
• 1 tbsp. honey
• 1 tbsp. Dijon
• 1/2 tsp cinnamon
• 2 chicken breasts, halved lengthwise
• 1/4 tsp crushed red pepper

Directions

1. Preheat oven to 425. Line a 10×15-inch baking pan with heavy foil.

2. Halve or quarter any large carrots. Arrange carrots in a single layer on 1 side of pan. Drizzle with oil and sprinkle with 1/4 tsp each salt and black pepper; toss lightly to coat. Bake 15 minutes.

3. Meanwhile, stir together jelly, honey, mustard, cinnamon, and 1/2 tsp salt in a bowl. Sprinkle chicken with remaining 1/4 tsp each salt and black pepper. Arrange chicken on other half of pan; spoon 2 tbsp. jelly mixture over chicken. Spoon remaining jelly mixture over carrots; toss lightly to coat.

4. Bake 5 minutes, then turn chicken over and bake 5 minutes more, until carrots are tender and cooked through. Drizzle with any jelly mixture remaining in pan and sprinkle with red pepper.

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