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Amazing Apricot Chicken

Amazing Apricot Chicken

with Jasmine Rice & Green Beans

calorie smart
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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 bit humdrum sometimes. Which is why we’ve enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled over the potatoes and roasted green beans on the side.

Tags:Family friendly
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Jasmine Rice

6 ounce

Green Beans

1 unit

Shallot

12 ounce

Chicken Breasts

¼ ounce

Thyme

5 teaspoon

Balsamic Vinegar

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

3 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate79 g
Sugar18 g
Dietary Fiber3 g
Protein40 g
Cholesterol150 mg
Sodium380 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
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce (except green beans). Halve, peel, and mince half the shallot (save the rest for another use; for 4 servings, mince whole shallot).

2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3

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, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board and set aside to rest. Wipe out pan.

4

When chicken has 2 minutes left to cook, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer to a medium bowl and toss with a drizzle of olive oil, salt, and pepper.

5

Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings; we sent more). Let simmer until syrupy, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Simmer until thickened, 1-2 minutes. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce seems thick.

6

Remove thyme sprigs from pan and discard. Season with salt and pepper. Fluff rice with a fork and season with salt and pepper. Divide chicken, green beans and rice between plates. Drizzle chicken with sauce and serve.