4 boneless skinless chicken breasts (about 2 lbs. total)
¼ cup freshly squeezed orange juice
¼ cup apricot preserves
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon soy sauce
½ teaspoon salt or more to taste
¼ teaspoon pepper
1 bunch, woody ends removed
Preheat oven 400°F. Line a baking sheet with foil and coat with non-stick cooking spray. Place chicken breasts in the center of the prepared baking sheet. Season with salt and pepper. In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Pour about 3/4 of the apricot dressing over the chicken, reserving the rest. Bake chicken for about 20 minutes, or until almost cooked through. Remove pan from the oven and switch oven setting to BROIL. Add asparagus to baking sheet, spreading around chicken. Baste the chicken and asparagus with reserved dressing. Broil about 5-6 minutes until asparagus is tender and chicken has a light crust on top.
