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Apricot-Mustard Chicken
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Apricot-Mustard Chicken

Apricot-Mustard Chicken

with Broccoli and Buttery Garlic Rice

This dinner turns a simple chicken recipe into a party! The rice and broccoli are perfect for picky eaters, smothered in the sweet and zippy sauce, no one can resist.

Allergens:
Mustard
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

50 g

Shallot

2 tbsp

Apricot Spread

1 tbsp

Whole Grain Mustard

(Contains Mustard)

¾ cup

Basmati Rice

227 g

Broccoli, florets

1 tsp

Garlic Salt

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

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Nutrition Values

Calories730 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate86 g
Sugar16 g
Dietary Fiber5 g
Protein50 g
Cholesterol155 mg
Sodium890 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

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook chicken
2

Meanwhile, pat chicken dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) 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. Sear until chicken is golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Bake in middle of oven until chicken is cooked through, 8-10 min.**

Prep and cook broccoli
3

Meanwhile, peel, then finely chop shallot. Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add broccoli and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and coats broccoli, 1 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, to taste. Transfer broccoli to a plate, then cover to keep warm.

Make sauce
4

Add 1 tbsp butter (dbl for 4 ppl), then shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Whisk in apricot spread, mustard and 1/2 cup water (3/4 cup for 4 ppl). Bring to a low simmer, then reduce heat to medium-low. Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper, to taste. Remove from heat.

Finish and serve
5

Fluff rice with a fork. Season with salt and pepper, to taste. Slice chicken. Divide rice and broccoli between plates. Top rice with chicken. Spoon sauce over top.