Spicy Apricot Chicken
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Spicy Apricot Chicken

Spicy Apricot Chicken

with Garden Veggie Orzo

This meal truly has it all! Sweet, tangy and spicy chicken tenders are seared before being cooked in a white wine-based sauce and served with veggie-packed orzo.


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

170 g


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 tbsp

Apricot Spread

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

1 tsp

Chili Flakes

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber7 g
Protein48 g
Cholesterol130 mg
Sodium1410 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium75 mg
Iron5 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
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel


Start prep and roast peppers

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! • Add 6 cups water and 1 tsp salt to a mediumpot (use same for 4 ppl). Cover and bring to aboil over high heat.• Meanwhile, core, then cut pepper into1/2-inch pieces.• Add peppers and 1/2 tbsp (1 tbsp) oil to anunlined baking sheet. Season with salt andpepper, then toss to coat.• Roast in the bottom of the oven, stirringhalfway through, until tender and lightlycharred, 12-14 min.

Finish prep

• Meanwhile, roughly chop spinach. (TIP: Placein a bowl, then roughly chop using a pair ofkitchen shears or scissors!)• Add apricot spread, mustard,half the broth concentrates,1/3 cup (1/2 cup) water and1/4 tsp (1/2 tsp) chili flakes to a small bowl, thenwhisk to combine. (NOTE: Referenceheat guide.)

Cook orzo

• Add orzo to the boiling water.• Cook uncovered, stirring occasionally, untiltender, 10-12 min.• Drain and return orzo to the same pot, off heat.• Add 1 tbsp (2 tbsp) butter, half the garlic saltand remaining broth concentrate.• Stir until butter melts, 1 min, then cover.

Cook chicken

• Meanwhile, pat chicken dry with paper towels.Cut into 2-inch pieces, then season withremaining garlic salt and pepper.• Heat a large non-stick pan over medium-highheat. When the pan is hot, add1/2 tbsp (1 tbsp) oil, then chicken.• Sear until golden-brown, 2-3 min per side.(NOTE: Chicken finishes cooking in next step.)• Remove chicken from pan. Transfer to a plate.

Finish sauce

• Reheat the same pan over medium-high. Addcooking wine.• Cook, stirring often to scrape upany browned bits from the pan, until most ofthe liquid has evaporated, 1 min.• Add apricot mixture, then stir to combine.Bring sauce to a simmer.• Add chicken. Cook, flipping halfway through,until sauce thickens slightly and chicken iscooked through, 2-3 min.** (TIP: For a lightersauce consistency, add water, 1-2 tbsp at atime, if desired.)

Finish and serve

• Add peppers and spinach to the pot with orzo.Stir until spinach wilts, 1 min.• Divide orzo between plates. Top with chickenand any sauce from the pan.• Sprinkle with remaining chili flakes, if desired.

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