Sheet Pan Apricot-Glazed Chicken

Name: Sheet Pan Apricot-Glazed Chicken with Potatoes, Carrots and Sugar Snap Peas
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit Chicken Breasts; 300 g Red Potato; 2 unit Carrot; 113 g Sugar Snap Peas; 7 g Zesty Garlic Blend; 2 tbsp Apricot Spread; ½ tbsp Whole Grain Mustard; ½ tbsp Dijon Mustard; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Potatoes, Carrots and Sugar Snap Peas

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Cleaning up after dinner can sometimes be as tough as planning and cooking. This roasted chicken dinner brings flavour, simplicity and minimal dishes!

Allergens:

Sulphites

•Mustard

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

Chicken Breasts

300 g

Red Potato

2 unit

Carrot

113 g

Sugar Snap Peas

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

2 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

½ tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

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

Trans Fat0 g

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

•Small Bowl

•Medium Bowl

Cooking Steps

PDF

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.)

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 in 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.)

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.**