Herb-Infused Grilled Chicken with Apricot-Glazed Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts infused with rosemary and thyme, served with sweet-and-savory apricot-glazed carrots for a comforting, globally inspired meal. This american fusion-inspired chicken (vegetarian friendly) ready in about 45 minutes pairs (6 oz each) chicken breast, chopped rosemary, chopped thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 American Fusion cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to high heat. In a bowl, mix chicken breasts with rosemary, thyme, garlic, and olive oil. Season with salt and pepper, then let marinate for 15-20 minutes.
  2. Step 2: Meanwhile, in a small saucepan, combine apricot jam, brown sugar, soy sauce, and 2 tbsp water. Cook over medium heat for 5-7 minutes, until the glaze thickens and becomes syrupy.
  3. Step 3: Toss carrots with 1 tbsp olive oil and a pinch of salt. Grill alongside chicken for 8-10 minutes, turning occasionally, until tender and caramelized. Brush with the apricot glaze during the last 2-3 minutes of grilling.
  4. Step 4: Grill chicken for 6-8 minutes per side, until fully cooked and golden-brown. Serve with glazed carrots and a sprinkle of sesame seeds.

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Frequently asked questions

How long does Herb-Infused Grilled Chicken with Apricot-Glazed Carrots take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Grilled Chicken with Apricot-Glazed Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breast from drying out.

Can I substitute ingredients in Herb-Infused Grilled Chicken with Apricot-Glazed Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Grilled Chicken with Apricot-Glazed Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Infused Grilled Chicken with Apricot-Glazed Carrots vegetarian friendly?

Yes — this recipe is tagged vegetarian friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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