Apricot-Glazed Chicken
with Lemony Roasted Carrots and Couscous
Want to add tons of restaurant-level flavor to your chicken with almost no effort? Allow us to introduce you to the mighty pan sauce. Here, sweet apricot jam, shallot, and tangy lemon juice mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of fluffy couscous swirled with garlic herb butter and simply roasted carrots for maximum dinnertime deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Carrots
1 unit
Shallot
1 unit
Lemon
1 unit
Chicken Stock Concentrate
½ cup
Couscous
(Contains Wheat)
12 ounce
Chicken Breasts
2 tablespoon
Apricot Jam
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Vegetable Oil
2 teaspoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots; cut into 2-inch pieces. Halve, peel, and thinly slice shallot. Mince a few slices until you have 3 TBSP. Zest lemon until you have ½ TBSP (1 TBSP for 4 servings); quarter lemon.
Toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes..
Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small, lidded pot over medium-high heat. Add minced shallot and cook until softened, about 1 minute. Add ¾ cup water (1¼ cups for 4 servings), half the stock concentrate, and a pinch of salt; bring to a boil. Once boiling, stir in couscous. Cover and turn off heat.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Add chicken and cook until browned, 2-4 minutes per side. Transfer chicken to a second baking sheet. Roast on middle rack until chicken is cooked through, 5-10 minutes. Let rest at least 3 minutes before serving.
Wipe out pan used to cook chicken. Heat 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan over medium-high heat. Add sliced shallot and cook, stirring, until softened, 2-3 minutes. Stir in jam, ¼ cup water (½ cup for 4 servings), and remaining stock concentrate; cook until thickened, 1-2 minutes. Squeeze in juice from half the lemon. Turn off heat; stir in half the garlic herb butter and any resting juices from chicken. Season with salt and pepper.
Fluff couscous with a fork; stir in remaining garlic herb butter until melted. Season with salt and pepper. Toss carrots with lemon zest and lemon juice (to taste). Divide couscous, carrots, and chicken between plates. Spoon sauce over chicken.
