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!
Ingredients: Chicken breast • Carrot • Red potato • Sugar snap peas • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Red Potato
2 unit(s)
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: Milk, Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- Divide chicken and veggies between plates.
