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Jammy Apricot Chicken

Jammy Apricot Chicken

with Potato Wedges and Green Beans

Stone fruit season may be in summer, but sometimes you just get a hankering for those sweet, ripe flavors in-between harvests. We're indulging in some summertime nostalgia with this pan-seared chicken that's drizzled in a sauce made with apricot jam and balsamic vinegar. Served next to thick-cut potato wedges and roasted green beans, it's the sort of dish that feels warm and sunshine-y, but has year-round appeal.

Child friendly
Family Friendly

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

Total Time35 minutes
Prep Time


/ serving 4 people

24 ounce

Yukon Gold Potatoes

1 unit


12 ounce

Green Beans

24 ounce

Chicken Breasts

¼ ounce


4 tablespoon

Balsamic Vinegar

1 ounce

Apricot Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery





2 tablespoon


(Contains Milk)

2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)2025 kJ
Calories484 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate43 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol136 mg
Sodium201 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
Large Pan
Paper Towel


Preheat oven and roast potatoes

Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into 1-inch wedges, like steak fries. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.

Prep remaining ingredients

Halve, peel and mince shallot. Trim green beans.

Cook chicken

Heat a drizzle of olive oil in a large pan over medium high heat. Pat chicken dry with paper towel and season on all sides with salt and pepper. Add to pan and cook until no longer pink in center, about 5 minutes per side. Remove from pan to rest.

Cook green beans

While chicken cooks, toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.

Make sauce

Add shallot, thyme, and a drizzle of olive oil to pan used for chicken over medium heat. Toss until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and 2 TBSP apricot jam. Simmer until syrupy, about 1 minute. Add ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and swirl in 2 TBSP butter.


Discard thyme from pan and season sauce with salt and pepper. Thinly slice chicken and serve with green beans and potatoes. Drizzle pan sauce over chicken.