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Apricot Chicken Tenders
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Apricot Chicken Tenders

Apricot Chicken Tenders

with Roasted Potatoes

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.

Tags:
Family Friendly
Quick
Allergens:
Sulphites
Mustard
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories810 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate69 g
Sugar33 g
Dietary Fiber7 g
Protein45 g
Cholesterol170 mg
Sodium1070 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

Baking Sheet
Parchment Paper
Large Bowl
Whisk
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups

Instructions

Roast potatoes
1

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.

Prep
2

While potatoes roast, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots.

Make dressing
3

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.

Cook chicken
4

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.

Make apricot glaze
5

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.

Finish and serve
6

To dressing, add spinach. Toss to combine. Divide chicken, potatoes and salad between plates. Spoon apricot glaze over chicken.