Amazing Apricot Chicken

Name: Amazing Apricot Chicken with Fingerling Potatoes and Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Fingerling Potatoes; 6 ounce Green Beans; ½ unit Shallot; 12 ounce Chicken Breasts; ¼ ounce Thyme; 2 tablespoon Apricot Jam; 1 tablespoon Balsamic Vinegar; 1 unit Chicken Stock Concentrate; 4 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Fingerling Potatoes and Green Beans

Recipe Development TeamPublished on February 11, 2019

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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.

Allergens:

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Fingerling Potatoes

6 ounce

Green Beans

½ unit

Shallot

12 ounce

Chicken Breasts

¼ ounce

Thyme

2 tablespoon

Apricot Jam

1 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2301 kJ

Calories550 kcal

Fat20 g

Saturated Fat6 g

Carbohydrate52 g

Sugar20 g

Dietary Fiber8 g

Protein40 g

Cholesterol135 mg

Sodium330 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

•Baking Sheet

•Large Pan

Instructions

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack 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. Toss green beans on other side of sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, divide veggies between 2 separate sheets.) Return to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes.

Meanwhile, halve and peel shallot. Finely mince one half; save the other for another use. (For 4 servings, mince whole shallot.)

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside to rest.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings). Simmer until syrupy, about 1 minute. Stir in 1 TBSP water (2 TBSP for 4 servings) and stock concentrate. Simmer until thickened, about 3 minutes. Turn off heat; stir in 1 TBSP butter until melted. TIP: Stir in a splash of water if sauce is very thick.

Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.