Smart Chicken Breasts and Apricot Sauce
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Smart Chicken Breasts and Apricot Sauce

Smart Chicken Breasts and Apricot Sauce

with Thyme Roasted Veggie Medley

Chicken loves to cozy up with something sweet, and what could be sweeter than a smooth apricot-mustard sauce? To go alongside, a medley of veggies get roasted in a sprinkling of thyme for extra oomph!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

½ tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Powder

1 unit

Chicken Broth Concentrate

2 tbsp

Apricot Spread

7 g


56 g

Yellow Onion

170 g


170 g

Brussels Sprouts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.66 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories518 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate35 g
Sugar20 g
Dietary Fiber7 g
Protein43 g
Cholesterol140 mg
Sodium660 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Medium Bowl


Prep and roast carrots and onions

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds. Peel, then cut half the onion into 1-inch pieces (whole onion for 4 ppl).Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems.Add carrots, onions, half the thyme, 1/4 tsp garlic powder and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until carrots are tender, 23-25 min.

Finish prep

Meanwhile, halve Brussels sprouts.Combine broth concentrate, apricot spread, half the mustard (use all for 4 ppl), a pinch of garlic powder and 3 tbsp water (dbl both for 4 ppl) in a small bowl.

Cook chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Finish roasting veggies

Meanwhile, add Brussels sprouts, remaining garlic powder and remaining thyme to a medium bowl. Drizzle 2 tsp oil (dbl for 4 ppl) into the bowl. Season with salt and pepper, then toss to coat.When carrots and onions have roasted for 10 min, add Brussels sprouts to the baking sheet, then toss to combine.Roast veggies for the remaining time, until tender, 14-16 min.

Cook apricot sauce

When chicken is almost done, add apricot mixture to the same pan (from step 3). Return the pan to medium. Bring sauce to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat. Add any juices from the baking sheet and 1 tbsp butter (dbl for 4 ppl), then stir until melted and combined.

Finish and serve

Thinly slice chicken.Divide veggies and chicken between plates. Spoon apricot sauce over chicken.

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