Amazing Apricot Chicken

Name: Amazing Apricot Chicken with Jasmine Rice & Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 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; 3 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Jasmine Rice & Green Beans

Recipe Development TeamPublished on February 14, 2020

4.2

(15K customers rated)

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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

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

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

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Paper Towel

•Large Pan

•Medium Bowl

Instructions

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).

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.

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.

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.

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.

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.