Moroccan Apricot Chicken Tenders
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Moroccan Apricot Chicken Tenders

Moroccan Apricot Chicken Tenders

with Couscous and Yogurt Sauce

This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and Moroccan spices coat chicken tenders in a sticky sauce, while a dollop of creamy yogurt sauce to cool it all down.

Tags:
Quick
Spicy
Low CO2
Allergens:
Wheat
Milk

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

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

½ cup

Couscous

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Lemon

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

3 tbsp

Yogurt Sauce

(Contains Milk)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories670 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate63 g
Sugar21 g
Dietary Fiber6 g
Protein48 g
Cholesterol145 mg
Sodium1310 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium100 mg
Iron2.5 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
Large Bowl
Aluminum Foil
Measuring Spoons
Zester
Whisk
Medium Bowl
Medium Pot
Measuring Cups

Instructions

Broil chicken
1
  • Pat chicken dry with paper towels.
  • Add chicken, Moroccan Spice Blend, half the garlic salt and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with pepper, then toss to coat.
  • Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.**
  • When chicken is done, add chicken and apricot spread to a large bowl. Toss to coat.
Prep
2
  • Meanwhile, thinly slice cucumber.
  • Core, then cut pepper into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
Marinate veggies
3
  • Add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.
  • Add cucumbers, peppers and tomatoes. Toss to combine.
Cook couscous
4
  • Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter broth concentrate and remaining garlic salt to a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, remove the pot from heat, then add couscous. Stir to combine.
  • Cover and let stand for 5 min, until tender.
Finish and serve
5
  • Fluff couscous with a fork, then stir in lemon zest.
  • Divide couscous between bowls, then top with Moroccan apricot chicken and marinated veggies.
  • Dollop yogurt sauce over top.
  • Squeeze a lemon wedge over top, if desired.