Chicken with Dijon-Apricot Glaze
plus Kale Slaw & Rice
- Eggs
- Milk
Looking for the perfect finishing touch for tender pork filet? This quick savory-sweet glaze is made with apricot jam, Dijon mustard, and a swirl of butter for an irresistibly delicious balance of flavors. Serve the pork with a crisp slaw of kale, broccoli, and Brussels sprouts and a side of fluffy rice for a meal that’s destined for repeats.
Ingredients
8 ounce
Kale, Broccoli, and Brussels Sprouts Mix
1 unit
Apricot Jam
½ cup
White Rice
2 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, half the stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a 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.
• While rice cooks, wash and dry produce. • In a large bowl, whisk together mayonnaise, vinegar, 1 tsp sugar, and 1⁄2 tsp salt until combined (use 2 tsp sugar and 1 tsp salt for 4 servings). • Add kale mix and toss until evenly coated. Refrigerate until ready to serve.
• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pork; cover with a lid and cook, turning occasionally, until browned all over and cooked through, 15-20 minutes. (If pork begins to brown too quickly, lower the heat!) • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. • Wipe out pan.
Swap in chicken* for pork. Cook until browned and cooked through, 4-6 minutes per side.
• In a small bowl, whisk together jam, mustard, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). • Heat pan used for pork over medium- high heat. Add glaze mixture and bring to a simmer. Cook, stirring occasionally, until thickened, 1-2 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
• Fluff rice with a fork. • Slice pork crosswise.
Cut chicken crosswise.
• Divide rice, slaw, and pork between plates in separate sections; spoon glaze over pork. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The Dijon-apricot glaze was a hit, adding delicious flavor to the chicken. Some found the rice plain and wanted more seasoning.
- Ease of prep: Easy meal with limited prep dishes. Cooking chicken with the lid on produced nice results.
- Suggestions: Consider doubling the glaze for extra flavor. Make the kale slaw ahead of time for best taste.
- Leftovers: Adding leftover apricots from another meal to the sauce enhanced its texture.
- Slaw: The kale slaw was divisive; many loved it, while others found it bitter or bland.
Reviews from our home cooks
Kale slaw was amazing! And I don't even like coleslaw. Rice was flavorful too and I loved the way the chicken came out with the lid on top of it!
Easy meal and limited prep dishes, however, the slaw seemed like it was missing a flavor element / was a tad bland.
We really liked the Kale slaw. Delicious. Important to make it ahead of time. The chicken cutlets were nice uniform sized. That's not always true with hello fresh.
Liked the chicken not the kale and rice. Made our own veggies
I doubled the Dijon-apricot glaze and made turmeric rice with garlic and cumin seeds.
We sure would love to see basmati rice in the meal kits. We usually substitute our own in because the flavor is much richer.
A separate pan to make the apricot sauce might be better
We had leftover apricots from the overnight oatmeal and added that to the sauce and it added more texture to the sauce.
Slaw was great. Sauce was not flavorful enough. Rice needed more flavor. Fiber amount seems low.
Recipe card online says chicken. Recipe card actually received says pork. Somewhat confusing. This has happened before. Either way, meal was bland
