Moroccan Apricot Chicken Breasts
with Couscous and Yogurt Sauce- Wheat
- Milk
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- Crustaceans
- Sulphites
- Soy
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and Moroccan spices coat chicken in a sticky sauce, while a dollop of creamy yogurt sauce to cool it all down.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
2 tbsp
Apricot Spread
(May be present: Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels, then cut into 1-inch wide strips.
- Add chicken, Moroccan Spice Blend, half the garlic salt and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with pepper, then toss to coat.
- Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.**
- When chicken is done, add chicken and apricot spread to a large bowl. Toss to coat.
- Meanwhile, thinly slice cucumber.
- Core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers, peppers and tomatoes. Toss to combine.
- Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter broth concentrate and remaining garlic salt to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min, until tender.
- Fluff couscous with a fork, then stir in lemon zest.
- Divide couscous between bowls, then top with Moroccan apricot chicken and marinated veggies.
- Dollop yogurt sauce over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prep and cook them in the same way the recipe instructs you to prep and cook the chicken breast tenders.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others felt there were too many flavors; consider reducing the Moroccan spice blend for a milder taste.
- Suggestions: Try using less apricot spread and yogurt sauce if you prefer a more balanced flavor profile.
- Portions: Consider adding more couscous to balance the meal, as one reviewer suggested.
