INGREDIENTS
3
lbs Chicken breasts, skinless
1 1/2
lbs Asparagus
12
Basil, leaves
1 lb
Broccoli florets
1/4 cup
Parsley
1 lb
Roma tomatoes
1 cup
Chicken stock
1 cup
Apricot preserves
5 tsp
Garlic pepper
1 tsp
Italian seasoning
1/2 tsp
Salt
1
Salt and pepper
2 tbsp
Olive oil, extra-virgin