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Menu for 12 May to 18 May
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Amazing Apricot Chicken
Amazing Apricot Chicken

Amazing Apricot Chicken

with Fingerling Potatoes and Green Beans

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Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Fingerling Potatoes

6 ounce

Green Beans

1 unit


12 ounce

Chicken Breasts

¼ ounce


1 ounce

Apricot Jam

1 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate50 g
Sugar17 g
Dietary Fiber8 g
Protein40 g
Cholesterol120 mg
Sodium250 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.
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).


Once potatoes have roasted 10 minutes, remove sheet from oven and give them a toss, pushing toward one side of sheet. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on other side of sheet. Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes.


Halve shallot. Finely mince one half (save the other for another use, like adding to salad dressing).


Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.


Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. Stir in apricot preserves and 1 TBSP vinegar (we sent more). Let simmer until syrupy, about 1 minute. Stir in 1 TBSP water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 1 TBSP butter, and stir until melted. TIP: Stir in a splash of water if sauce is thick.


Discard thyme from pan. Give sauce a taste and add more vinegar if you prefer a tangier flavor. Season with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.