Apricot Ancho Chicken
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Apricot Ancho Chicken

Apricot Ancho Chicken

with Roasted Potatoes and a Lemony Salad

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, savory chicken stock, and smoky ancho chili powder 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 a side of crispy roasted potatoes that wouldn’t say no to some of this smoky sauce.


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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

2 tablespoon

Apricot Jam

1 unit


2 ounce

Mixed Greens

1 teaspoon

Ancho Chili Powder

1 unit


12 ounce

Yukon Gold Potatoes

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

½ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate51 g
Sugar17 g
Dietary Fiber8 g
Protein39 g
Cholesterol135 mg
Sodium290 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.


Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl


Roast Potatoes

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.


Meanwhile, halve, peel, and thinly slice shallot. Halve lemon. In a small bowl, combine jam, stock concentrate, half the chili powder, and ¼ cup water (⅓ cup for 4 servings).

Pickle Shallot

In a second small bowl, combine shallot, juice from lemon halves, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside, stirring occasionally, until ready to serve.

Cook Chicken and Sauce

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large 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. Transfer to a plate. Add jam mixture to pan and cook until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Make Salad

In a large bowl, toss together mixed greens, pickled shallot (and pickling liquid), a large drizzle of olive oil, and a pinch of salt and pepper.


Divide potatoes, chicken, and salad between plates. Top chicken with sauce and serve.