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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
460 g
Russet Potato
2 tbsp
Apricot Spread
2 tbsp
Balsamic Glaze
(Contains Sulphites)
200 g
Zucchini
½ tsp
Dried Rosemary
1 unit
Garlic, cloves
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
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.
Divide chicken, mash and zucchini between plates. Spoon remaining apricot glaze over chicken. Sprinkle almonds over zucchini.
