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Spicy Apricot Glazed Sheet Pan Chicken

Spicy Apricot Glazed Sheet Pan Chicken

with Garlic Butter Tossed Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
580 kcal
Protein
: 
46g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Sesame
  • Crustaceans
  • Wheat
  • Tree nuts
  • Mustard
  • Soy
  • Gluten
  • Milk
  • Sulphites
  • Fish
  • May contain traces of allergens
  • Triticale
  • Peanuts

Everyone loves a sheet pan meal. This easy take combines juicy chicken, roasted potatoes and buttery veggies with a moreish apricot-chili glaze.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Apricot Spread

(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

4 g

Chili Flakes

(May be present: Sesame, Wheat, Tree nuts, Mustard, Soy, Milk, Sulphites, Triticale, Peanuts)

4 g

Garlic Salt

(May be present: Sesame, Wheat, Tree nuts, Mustard, Soy, Milk, Sulphites, Triticale, Peanuts)

300 g

Yellow Potato

227 g

Brussels Sprouts

1 unit(s)

Red Onion

7 g

Parsley

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories580 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate53 g
Sugar15 g
Dietary Fiber9 g
Protein46 g
Cholesterol140 mg
Sodium840 mg
Trans Fat0.3 g
Potassium1800 mg
Calcium100 mg
Iron4 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Bowl
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

1
  • Remove any brown spots and cut into 1/2-inch cubes.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
2
  • Halve Brussels sprouts (if larger, quarter them).
  • Peel, then cut half the onion into 1/2-inch pieces. (Use whole onion for 4 portions.)
  • Roughly chop parsley.
  • To a medium microwavable bowl add 1 tbsp (2 tbsp) butter. Cook in the microwave, until melted, 1 min. (TIP: If you don't have a microwave, heat in a small pot over medium heat!)
  • Stir in 1/4 tsp (1/2 tsp) garlic salt and half the parsley. 
  • Add onions and Brussels sprouts, then toss to combine. 
  • Set aside.
3
  • Pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
4
  • When potatoes are flipped, spread veggies over potatoes, then top with chicken.
  • Return to the oven and roast for 10-12 min, until cooked through.**
5
  • To a small bowl, add apricot preserve and 1/4 tsp chili flakes, then stir to combine.
6
  • Once chicken is cooked through, spread apricot glaze over chicken.
  • Divide chicken, potatoes and veggies between plates.
  • Sprinkle remaining parsley over top.

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