HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Sumac Chicken
Apricot-Sumac Chicken

Apricot-Sumac Chicken

with Roasted Veggies, Lemony Bulgur & Almonds

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We can see it now: Apricot spiced with sumac is going to be your new flavor obsession. No, we’re not clairvoyant! We just know the combination of sweet apricot jam + the tart punch of this Middle Eastern spice = a sauce for chicken that’s simply irresistible. The rest of this meal is a vision in itself. Lemony bulgur is topped with roasted zucchini, chili-kissed onion, and sliced almonds. You don’t need a crystal ball to know that the future looks bright!

Tags:Calorie Smart
Allergens:WheatTree NutsMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Red Onion

1 clove


1 unit


1 teaspoon

Chili Powder

2 unit

Chicken Stock Concentrate

½ cup

Bulgur Wheat


10 ounce

Chicken Cutlets

1 unit

Apricot Jam

1 teaspoon


½ ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber11 g
Protein41 g
Cholesterol125 mg
Sodium550 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half- moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.


• Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper. • Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.


• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Stir in bulgur, one of the stock concentrates (two for 4 servings), 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.


• Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in jam, remaining stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. • Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.


• Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. • Drain any excess water from bulgur if necessary; fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice. Season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine. • Divide bulgur mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.