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Pineapple-Apricot Chicken Breasts
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Pineapple-Apricot Chicken Breasts

Pineapple-Apricot Chicken Breasts

with Rosemary-Parmesan Potatoes and Snap Peas

Fresh pineapple and apricot spread make for the perfect sweet and savoury sauce to go with chicken breast! A side of potatoes is finished with rosemary and a sprinkle of Parmesan for maximum flavour.

Allergens:
Sulphites
Soy
Wheat
Mustard
Milk

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

4 tbsp

Apricot Spread

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

95 g

Pineapple

227 g

Sugar Snap Peas

½ tsp

Dried Rosemary

7 unit(s)

Red Potato

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate75 g
Sugar37 g
Dietary Fiber8 g
Protein52 g
Cholesterol171 mg
Sodium1030 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

Large Pot
Colander
Measuring Spoons
Whisk
Medium Bowl
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small pot

Instructions

Boil potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes lengthwise.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-high. Boil uncovered until just fork-tender, 10-11 min. Drain potatoes in a colander and set aside.

Prep
2

Meanwhile, trim snap peas.Cut pineapple into 1/4-inch pieces.Whisk together apricot spread, Dijon, soy sauce, half the Gravy Spice Blend (use all for 4 ppl) and 1/2 cup (3/4 cup) water in a medium bowl. (NOTE: This is your apricot sauce mixture.)

Cook chicken
3

Heat a large non-stick pan over medium-high heat.Meanwhile, pat chicken dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Remove from heat. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Cook snap peas
4

Meanwhile, return the same pan to medium.Add 1 tbsp (1 1/2 tbsp) butter, then swirl until melted. Add snap peas. Season with remaining Zesty Garlic Blend. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, to taste. Transfer snap peas to a plate, then cover to keep warm.Return the pan to medium-high.

Make pineapple-apricot sauce
5

While snap peas cook, heat a small pot over medium heat.When hot, add 1 tbsp (1 1/2 tbsp) butter, then pineapple. Cook, stirring occasionally, until warmed through, 30 sec-1 min.Add apricot sauce mixture. Bring to a simmer.Once simmering, cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. (TIP: Stir in any chicken resting juices from the baking sheet for added flavour!)Remove from heat. Cover to keep warm.

Finish and serve
6

Add 1 tbsp (2 tbsp) butter to the hot pan (from step 4), then swirl until melted. Add potatoes and 1/2 tsp (1 tsp) rosemary. Season with salt and pepper. Cook, stirring occasionally, until golden-brown, 3-4 min. Sprinkle Parmesan over potatoes. Cook, stirring occasionally, until Parmesan melts, 1-2 min.Divide potatoes, chicken and snap peas between plates.Spoon pineapple-apricot sauce over chicken.