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Apricot Ancho Chicken

Apricot Ancho Chicken

with Roasted Potatoes and a Lemony Salad

calorie smart
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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.

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

12 ounce

Chicken Breasts

2 tablespoon

Apricot Jam

1 unit

Lemon

2 ounce

Mixed Greens

1 teaspoon

Ancho Chili Powder

1 unit

Shallot

12 ounce

Yukon Gold Potatoes

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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.

6

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