Sheet Pan Spicy Apricot-Glazed Organic Chicken Breast
with Roasted Potatoes and Garlicky Brussels SproutsCalories
:
560 kcalProtein
:
45g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Organic chicken breast • Yellow potato • Brussels sprouts • Red onion • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Parsley • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Organic Chicken Breast
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
300 g
Yellow Potato
227 g
Brussels Sprouts
1 unit(s)
Red Onion
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Calories560 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber7 g
Protein45 g
Cholesterol140 mg
Sodium680 mg
Trans Fat0.3 g
Potassium1650 mg
Calcium75 mg
Iron3.5 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.
Cooking Steps
1
- Before starting, preheat oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 11-12 min.
2
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop parsley.
- To a medium microwavable bowl add 1 tbsp (2 tbsp) butter. Microwave for 1 min, until melted. (TIP: If you don't have a microwave, melt in a small pot over medium!)
- To the melted butter, stir in 1/4 tsp (1/2 tsp) garlic salt and half the parsley.
- Add onions and Brussels sprouts, then toss to combine.
- Set aside.
3
- Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in the next step!)
4
- When potatoes have roasted for 11-12 min, flip, then spread Brussels sprouts and onions over potatoes. Place chicken over top.
- Return baking sheet to the middle of the oven and roast for 10-12 min, until veggies are golden and tender and chicken is cooked through.**
5
- Meanwhile, in a small bowl, combine apricot spread and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Like things spicy? Add more chili flakes!)
6
- Once chicken is cooked through, spread apricot glaze over chicken.
- Divide chicken, potatoes and veggies between plates.
- Sprinkle remaining parsley over top.
