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Apricot-Glazed Chicken Breasts
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Apricot-Glazed Chicken Breasts

Apricot-Glazed Chicken Breasts

with Zucchini and Mash

Sticky apricot-and-balsamic-glazed chicken breasts pair perfectly with rosemary-infused zucchini and pillowy mash potatoes. The three words that best describe this meal: savoury, sweet and scrumptious!

Family Friendly

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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

2 tbsp

Apricot Spread

2 tbsp

Balsamic Glaze

(Contains Sulphites)

200 g


½ tsp

Dried Rosemary

1 unit

Garlic, cloves

28 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp


¼ cup


(Contains Milk)


Nutrition Values

Calories791 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate73 g
Sugar19 g
Dietary Fiber7 g
Protein49 g
Cholesterol158 mg
Sodium263 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.


Paper Towel
Small Bowl
Measuring Spoons
Large Pot
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Potato Masher
Measuring Cups



Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Peel, then mince garlic. Add apricot spread, 1/4 tsp garlic (dbl for 4 ppl) and balsamic glaze to a small bowl, then stir to combine. On a separate cutting board, pat chicken dry with paper towels. Season with salt, pepper and half the dried rosemary.

Boil and mash potatoes

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Toast almonds

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer almonds to a plate and set aside.

Cook chicken

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 3-4 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Spoon half the apricot glaze over chicken. Bake in the middle of the oven until chicken is cooked through, 10-11 min.**

Cook zucchini

Meanwhile, cut zucchini into 1/4-inch rounds. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and remaining dried rosemary. Cook, stirring often, until zucchini is tender-crisp, 3-4 min.

Finish and serve

Divide chicken, mash and zucchini between plates. Spoon remaining apricot glaze over chicken. Sprinkle almonds over zucchini.