Spicy Apricot Chicken Breast

Name: Spicy Apricot Chicken Breast with Garden Veggie Orzo
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 170 g Orzo; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 4 tbsp White Cooking Wine; 2 tbsp Apricot Spread; 2 unit(s) Chicken Broth Concentrate; 1 tbsp Whole Grain Mustard; 4 g Garlic Salt; 4 g Chili Flakes; 0.13 tsp Salt*; 1 tbsp Oil*; 1 tbsp Unsalted Butter*; 0.13 tsp Pepper*

with Garden Veggie Orzo

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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.

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Senf

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

170 g

Orzo

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

4 tbsp

White Cooking Wine

2 tbsp

Apricot Spread

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

4 g

Garlic Salt

4 g

Chili Flakes

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Oil*

1 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

Nutrition Values

Calories750 kcal

Fat21 g

Saturated Fat6 g

Carbohydrate84 g

Sugar15 g

Dietary Fiber6 g

Protein52 g

Cholesterol140 mg

Sodium1270 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.

Utensils

•Baking Sheet

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Whisk

•Small Bowl

•Strainer

•Large Non-Stick Pan

Cooking Steps

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.

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.)

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.

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.

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.)

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.

If you've opted to get chicken breasts, prepare, cook, and plate it in the same way the recipe instructs you to prepare, cook, and plate the chicken tenders.