Apricot Balsamic Grilled Chicken

Name: Apricot Balsamic Grilled Chicken with spiced couscous, zucchini and peppers
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 340 g Chicken Breasts; 2 tbsp Apricot Spread; 1 tbsp Balsamic Vinegar; ½ tbsp Dijon Mustard; ½ cup Couscous; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 8 g Moroccan Spice Blend; 28 g Almonds, sliced; 7 g Mint; 3 tbsp Yogurt Sauce; 2 tbsp Butter*; ⅓ tsp Salt*; 0.15 tsp Pepper*; 2 tbsp Oil*

with spiced couscous, zucchini and peppers

Get Up To 20 Free Meals + Free Sides for Life

Grilled chicken glazed with a tangy apricot balsamic sauce, served over spiced couscous with tender grilled zucchini and sweet peppers. A perfect balance of sweet, savory, and smoky flavors in a vibrant, Mediterranean-inspired dish.

Allergens:

Sulphites

•Mustard

•Wheat

•Almonds

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breasts

2 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

½ cup

Couscous

(Contains: Wheat)

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

8 g

Moroccan Spice Blend

(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

7 g

Mint

3 tbsp

Yogurt Sauce

(Contains: Milk)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

⅓ tsp

Salt*

0.15 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories810 kcal

Fat42 g

Saturated Fat12 g

Carbohydrate59 g

Sugar18 g

Dietary Fiber7 g

Protein52 g

Cholesterol160 mg

Sodium880 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium150 mg

Iron3.5 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

•Medium Pot

•Small Bowl

•Large Non-Stick Pan

•Large Bowl

•Silicone Brush

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt, half the Moroccan Spice Blend and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

Quarter zucchini lengthwise.
Quarter pepper, then core.
Pick mint leaves from stems, then finely chop.
To a small bowl, add yogurt sauce and half the mint. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
To a small bowl, add apricot spread, 1/2 tbsp (1 tbsp) dijon mustard, balsamic vinegar. Season with salt and pepper, then stir to combine.

Pat chicken dry with paper towels. Season with salt and pepper.
To a large bowl, add zucchini, peppers and 1 tbsp (2 tbsp) oil. Season with 1/2 tbsp (1 tbsp) Moroccan Spice Blend, salt and pepper, then toss to coat.

Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
For the last two minutes of grilling, using a silicone brush, brush with half the apricot glaze over the chicken and finish on the grill flipping once.
Meanwhile, on the other side of the grill add veggies. Close lid and grill for 3-5 min, flipping once, until tender.
Transfer chicken and veggies to a plate.

Add 2 tbsp (4 tbsp) butter, remaining mint, half the almonds and fluff couscous with a fork. Season with salt and pepper.
Slice chicken and brush with remaining apricot glaze.
Cut veggies into 1-inch pieces.
Divide couscous, veggies and chicken between plates.
Drizzle yogurt-mint sauce over chicken and sprinkle over top remaining almonds.