Apricot Chicken Tenders
with Roasted Potatoes- Sulphites
- Mustard
- Milk
The combination of apricot jam and mustard makes a summery and delicious glaze for chicken to brighten up the middle of winter! Roasted potatoes and a bright spring-inspired salad add richness and texture, making every mouthful a taste-experience.
Ingredients
340 g
Chicken Breast Tenders
2 tbsp
Apricot Spread
360 g
Red Potato
56 g
Dried Apricots
(Contains: Sulphites)
66 g
Mini Cucumber
50 g
Shallot
1 tsp
Garlic Salt
1 tbsp
Dijon Mustard
(Contains: Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
56 g
Baby Spinach
1 tbsp
Garlic Puree
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, garlic salt and1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 22-24 min.
While potatoes roast, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots.
Whisk together vinegar, half the dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cucumbers and half the shallots. Season with salt and pepper, toss to combine. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, turning occasionally, until cooked through, 7-8 min. Transfer chicken to a plate and cover with foil to keep warm.
Heat the same pan over medium-low. When hot, add garlic puree and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water (dbl for 4 ppl), then apricot spread, apricots and remaining Dijon. Cook, stirring often, until glaze reduces slightly, 4-5 min. Remove the pan from heat and add 3 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1 min. Season with salt and pepper.
To dressing, add spinach. Toss to combine. Divide chicken, potatoes and salad between plates. Spoon apricot glaze over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apricot glaze was a hit, adding a delightful sweetness that paired well with the chicken; some found it surprisingly decadent.
- Ease of prep: While many enjoyed the dish, some noted it took longer than expected to prepare, closer to 40 minutes instead of 25.
- Suggestions: Consider breading the chicken before cooking for added texture, and reduce the amount of shallots for a milder flavor.
- Portions: Several reviewers mentioned wanting more potatoes and a larger cucumber for the salad to better balance the meal.
- Leftovers: Some suggested the flavors might improve after a day, allowing the apricot sauce to meld better.
