Roast vegetables with chicken and baste it with a yummy apricot orange sauce.

Choose other vegetables if desired and adjust the baking time accordingly.

Basting Sauce

1/2 cup sugar-free apricot preserves

1/2 cup orange juice

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

2 tablespoons brandy, optional

1/4 teaspoon dried thyme

1/2 cup dried cranberries

Chicken and Vegetables

3 medium sweet potatoes, peeled and cubed

1 large rutabaga, peeled and cubed

4 large potatoes, peeled and cubed

2 tablespoons olive oil

seasoned salt to taste (e.g. Lawry’s), divided

12 stalks asparagus cut in 2 inch pieces

2 large red or yellow peppers, sliced

freshly ground pepper to taste

1-1/2 pounds chicken breast, cut into 2 inch strips

Preheat oven to 375 degrees. Grease a 9 x 13 inch baking pan.

In a small saucepan, combine basting sauce ingredients except cranberries. Bring to a boil and continue to boil gently about 5 minutes or until reduced by about 1/3. Add cranberries and set aside.

Combine sweet potatoes, rutabaga, and potatoes in a large zip lock bag. Add oil and toss until vegetables are coated in oil. Place in baking pan. Sprinkle with seasoned salt and pepper. Bake for 30 minutes. Add asparagus and peppers to bag with oil. Toss to coat. Add vegetables to pan and continue baking for 15 minutes. Remove from oven and place chicken on top of vegetables. Sprinkle chicken with seasoned salt and pepper. Brush half of the basting sauce on chicken. Return to oven and bake for 30 minutes or until chicken is thoroughly cooked. Baste with reserved sauce occasionally during baking.

Serves 6

Nutritional Information per serving:

Calories: 360
Fat, gm.: 13
Protein, gm.: 20
Carbs, gm.: 40
Cholesterol, mg.: 60
Fiber, gm.: 4.0