Smart Chicken Breasts and Apricot Sauce
with Thyme Roasted Veggie Medley- Mustard
- Milk
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.
Ingredients
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
Thyme
56 g
Yellow Onion
170 g
Carrot
170 g
Brussels Sprouts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.66 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
Thinly slice chicken.Divide veggies and chicken between plates. Spoon apricot sauce over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apricot sauce was a standout, with multiple reviewers praising its delicious taste.
- Ease of prep: Some customers suggested cooking the vegetables in a pan for better results.
- Suggestions: Consider adding potatoes or rice to round out the meal.
- Vegetables: Brussels sprouts were particularly enjoyed; however, some found the carrots too soft.
