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Spicy Apricot Chicken Breasts
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Spicy Apricot Chicken Breasts

Spicy Apricot Chicken Breasts

with Garden Veggie Orzo

This meal has it all! Sweet, tangy and lightly spicy chicken thighs are seared and cooked in a white wine based sauce before being served with a savory orzo and veggie pilaf.


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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

170 g


(Contains Wheat)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 tbsp

Apricot Spread

2 unit

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

Calories778 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber7 g
Protein52 g
Cholesterol140 mg
Sodium1418 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.


Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 6 cups water and 1 tsp salt to a large 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. Roughly chop spinach. Add apricot spread, mustard, half the broth concentrate, 1/3 cup water (1/2 cup for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) to a small bowl, then stir to combine. (NOTE: Reference heat guide.)

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Add spinach, then season with salt and pepper. Cook, stirring often, until spinach wilts, 1 min. Transfer to a plate and cover to keep warm.

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 butter (dbl for 4 ppl), half the garlic salt, and remaining broth concentrate. Stir until butter melts, 1 min, then cover.

Cook chicken

Meanwhile, cut chicken into 2 inch pieces. Pat chicken dry with paper towels, then season with remaining garlic salt and pepper. Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)Remove chicken from the pan and transfer to a plate.

Finish sauce

Add wine to the same pan over medium-high. Cook until most of the liquid has evaporated, 1 min. Add apricot mixture, stir to combine. Bring sauce to a simmer, 1 min. Add chicken to the pan with sauce. Cook, flipping chicken 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 veggies to the pot with orzo. Stir to combine. Divide orzo between plates. Top orzo with chicken and any sauce from the pan. Sprinkle with any remaining chili flakes, if desired.

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