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.
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
310 g
Chicken Breast Tenders
½ cup
Couscous
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Mini Cucumber
1 unit
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
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.