Spicy Apricot Chicken Breast
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Spicy Apricot Chicken Breast

Spicy Apricot Chicken Breast

with Garden Veggie Orzo

This meal truly has it all! Sweet, tangy and spicy chicken thighs 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

2 unit(s)

Chicken Breasts

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber7 g
Protein52 g
Cholesterol140 mg
Sodium1410 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 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 1 (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 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.

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