Apricot-Mustard Chicken
with Broccoli and Buttery Garlic Rice
This dinner turns a simple chicken recipe into a party! The rice and broccoli are perfect for picky eaters, smothered in the sweet and zippy sauce, no one can resist.
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
50 g
Shallot
2 tbsp
Apricot Spread
1 tbsp
Whole Grain Mustard
(Contains Mustard)
¾ cup
Basmati Rice
227 g
Broccoli, florets
1 tsp
Garlic Salt
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, pat chicken dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Bake in middle of oven until chicken is cooked through, 8-10 min.**
Meanwhile, peel, then finely chop shallot. Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add broccoli and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and coats broccoli, 1 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, to taste. Transfer broccoli to a plate, then cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl), then shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Whisk in apricot spread, mustard and 1/2 cup water (3/4 cup for 4 ppl). Bring to a low simmer, then reduce heat to medium-low. Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper, to taste. Remove from heat.
Fluff rice with a fork. Season with salt and pepper, to taste. Slice chicken. Divide rice and broccoli between plates. Top rice with chicken. Spoon sauce over top.
