Apricot-Glazed Chicken
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Apricot-Glazed Chicken

Apricot-Glazed Chicken

with Lemony Roasted Carrots and Couscous

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, shallot, and tangy lemon juice 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 sides of fluffy couscous swirled with garlic herb butter and simply roasted carrots for maximum dinnertime deliciousness.


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

Total Time45 minutes
Prep Time


serving amount

4 unit


1 unit


1 unit


1 unit

Chicken Stock Concentrate

½ cup


(Contains Wheat)

12 ounce

Chicken Breasts

2 tablespoon

Apricot Jam

2 tablespoon

Garlic Herb Butter

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Vegetable Oil

2 teaspoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate75 g
Sugar25 g
Dietary Fiber9 g
Protein43 g
Cholesterol180 mg
Sodium510 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 pot
Large Pan
Paper Towel



Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots; cut into 2-inch pieces. Halve, peel, and thinly slice shallot. Mince a few slices until you have 3 TBSP. Zest lemon until you have ½ TBSP (1 TBSP for 4 servings); quarter lemon.

Roast Carrots

Toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes..

Cook Couscous

Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small, lidded pot over medium-high heat. Add minced shallot and cook until softened, about 1 minute. Add ¾ cup water (1¼ cups for 4 servings), half the stock concentrate, and a pinch of salt; bring to a boil. Once boiling, stir in couscous. Cover and turn off heat.

Cook Chicken

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Add chicken and cook until browned, 2-4 minutes per side. Transfer chicken to a second baking sheet. Roast on middle rack until chicken is cooked through, 5-10 minutes. Let rest at least 3 minutes before serving.

Make Sauce

Wipe out pan used to cook chicken. Heat 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan over medium-high heat. Add sliced shallot and cook, stirring, until softened, 2-3 minutes. Stir in jam, ¼ cup water (½ cup for 4 servings), and remaining stock concentrate; cook until thickened, 1-2 minutes. Squeeze in juice from half the lemon. Turn off heat; stir in half the garlic herb butter and any resting juices from chicken. Season with salt and pepper.

Finish and Serve

Fluff couscous with a fork; stir in remaining garlic herb butter until melted. Season with salt and pepper. Toss carrots with lemon zest and lemon juice (to taste). Divide couscous, carrots, and chicken between plates. Spoon sauce over chicken.