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.
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.
Ingredients
2 unit
Chicken Breasts
170 g
Orzo
(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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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.
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.
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.)
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.
