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.

Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

310 g

Chicken Breast Tenders

170 g


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tsp

Chili Flakes

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories770 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate89 g
Sugar19 g
Dietary Fiber7 g
Protein52 g
Cholesterol140 mg
Sodium1380 mg
Trans Fat0.3 g
Potassium1150 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 Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan


Start prep and roast peppers
  • Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.
Finish prep
  • Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Add apricot spread, mustard, half the broth concentrates, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)

Cook orzo
  • Add orzo to the boiling water.
  • Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Drain and return orzo to the same pot, off heat.
  • Add 1 tbsp (2 tbsp) butter, half the garlic salt and 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 with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 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. Add cooking wine. 
  • Cook, stirring often to scrape up any browned bits from the pan, until most of the 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 is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, 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 chicken and any sauce from the pan.
  • Sprinkle with remaining chili flakes, if desired.