Apricot-Glazed Chicken

Name: Apricot-Glazed Chicken with Lemony Roasted Carrots and Couscous
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Carrots; 1 unit Shallot; 1 unit Lemon; 1 unit Chicken Stock Concentrate; ½ cup Couscous; 12 ounce Chicken Breasts; 2 tablespoon Apricot Jam; 2 tablespoon Garlic Herb Butter; 1 tablespoon Olive Oil; 2 tablespoon Vegetable Oil; 2 teaspoon Butter; Salt; Pepper

with Lemony Roasted Carrots and Couscous

Recipe Development TeamPublished on March 01, 2019

4.2

(824 customers rated)

Get Free Steak + 10 Free Meals

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.

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Carrots

1 unit

Shallot

1 unit

Lemon

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(Contains: Gluten)

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

/ per serving

Energy (kJ)3473 kJ

Calories830 kcal

Fat40 g

Saturated Fat18 g

Carbohydrate75 g

Sugar25 g

Dietary Fiber9 g

Protein43 g

Cholesterol180 mg

Sodium510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Baking Sheet

•Small pot

•Large Pan

•Paper Towel

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.