Apricot-Glazed Chicken Tenders with Roasted Potatoes
and Cucumber-Spinach Salad- Mustard
- Milk
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Chicken breast tenders • Red potato • Cucumber • Spinach • Shallot • Apricot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Red wine vinegar • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
320 g
Chicken Breast Tenders
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
300 g
Red Potato
2 unit(s)
Mini Cucumber
1 unit(s)
Shallot
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
56 g
Baby Spinach
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Apricot
Not included in your delivery
0.13 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-line baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Peel, then thinly slice shallot.
- Cut 4 sections off apricot(s), avoiding the pit.
Cut each section into 1/4-inch pieces.
- In a large bowl, whisk together vinegar, half the Dijon, 1/4 tsp (1/2 tbsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cucumbers and half the shallots. Season with salt and pepper, then 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. When hot, add 1/2 tbsp (1 tbsp) oil then chicken. Pan-fry for 7-8 min, turning occasionally, until cooked through.**
- Transfer chicken to a plate and cover with foil to keep warm.
- Heat the same pan over medium. When hot, add garlic puree and remaining shallots.
- Cook for 1-2 min, stirring often, until fragrant.
- Add 1/3 cup (2/3 cup) water then apricot spread, apricots and remaining Dijon.
- Cook for 3-4 min, stirring often, until sauce thickens.
- Remove the pan from heat. Add 3 tbsp (6 tbsp) butter and the chicken tenders .
- Toss for 1 min, until chicken is coated.
- Add spinach to the large bowl with dressing. Toss to combine.
- Divide the apricot-glazed chicken tendeers, potatoes and salad between plates.
