Sheet Pan Apricot-Glazed Chicken
with Potatoes, Carrots and Sugar Snap Peas
Cleaning up after dinner can sometimes be as tough as planning and cooking. This roasted chicken dinner brings flavour, simplicity and minimal dishes!
Allergens:
Schwefeldioxide und Sulfite
•Senf
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Chicken Breasts
300 g
Red Potato
2 unit(s)
Carrot
113 g
Sugar Snap Peas
7 g
Zesty Garlic Blend
2 tbsp
Apricot Spread
½ tbsp
Whole Grain Mustard
½ tbsp
Dijon Mustard
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories560 kcal
Fat16 g
Saturated Fat2.5 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber9 g
Protein45 g
Cholesterol125 mg
Sodium680 mg
Potassium1950 mg
Calcium125 mg
Iron4 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Bowl
Cooking Steps
1
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut carrots into 1/2-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, carrots, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: Use one pan for 4 servings.)
2
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Add chicken to the same baking sheet as veggies. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken). Roast the the middle of the oven for 10-14 min, until chicken is opaque. (NOTE: For 4 servings, cook veggies in the bottom and chicken in the middle of the oven.)
3
- Meanwhile, trim snap peas. To a medium bowl, add snap peas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- To a small bowl, add 1/2 tbsp (1 tbsp) whole-grain mustard, Dijon and apricot spread, then stir to combine.
- Once chicken is opaque, flip chicken and add snap peas to the sheet pan.
- Spread apricot mixture over chicken. Return to the oven. Cook for 10-14 min, until veggies are tender and chicken is cooked through.**
4
- Divide chicken and veggies between plates.
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