Warmer weather is here, and spring has sprung! Every season, based on the geographical location and climate, there are a variety of in-season fresh fruits and vegetables that are at peak freshness and taste. This produce is richer in flavor and offers greater nutritional benefits to the consumer. Buying in-season produce is cheaper from the abundance available, helping to save money and maximize your grocery budget. It can also be advantageous for the economy and environment by supporting local farmers and reducing the carbon footprint associated with transportation.

A few examples of in-season spring fruits are apples, apricots, bananas, pineapples, strawberries, and kiwi. Vegetables that are in season in the spring include asparagus, spinach, broccoli, spring onions, and radishes.

Each of these offers a variety of vitamins and minerals, including antioxidants and phytonutrients, with every bite and can be incorporated into your diet in many ways. The fruit can be consumed as a quality carbohydrate choice for a quick snack. The vegetables can be incorporated into a main entree or as a side salad. Check out a balanced meal which incorporates in-season fruits & vegetables below.

Apricot Glazed Chicken with Spinach & Broccoli

Ingredients:

2 boneless, skinless chicken breasts
Salt & pepper
½ tablespoon olive oil
Minced garlic
¼ cup apricot preserves, no added sugar
1/2 tbsp. Dijon mustard
1 tbsp. soy sauce
1 tbsp. lemon juice
1 cup of fresh spinach leaves
1 cup of pre-cut broccoli florets
Microwaveable, pre-cooked brown rice

Instructions:

Begin by heating olive oil in large skillet over medium high heat.
Season chicken breasts using salt and pepper to preference.
Place chicken breast into hot pan, cooking for about 5-6 minutes on each side until cooked through usually indicated by golden brown. If you have meat thermometer, make sure it reaches 165 degrees Fahrenheit at thickest portion of meat.
Once cooked, remove chicken from skillet. Add garlic, apricot preserves, Dijon mustard, lemon juice, and soy sauce to the pan. Stir all ingredients together to simmer.
Place chicken breast back into skillet and cover with apricot glaze. Cook for additional 2 minutes for glaze to thicken.
In a separate pan, steam the spinach and broccoli together. Once steamed fully, add spinach and broccoli into the chicken dish to flavor.
Microwave pre-packed brown rice for 90 seconds.
Serve chicken with vegetables in apricot glaze with brown rice. Enjoy!