Spicy Apricot Chicken
with Garden Veggie Orzo
This meal truly has it all! Sweet, tangy and spicy chicken tenders are seared before being cooked in a white wine-based sauce and served with veggie-packed orzo.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Orzo
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 tbsp
Apricot Spread
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
1 tsp
Chili Flakes
310 g
Chicken Breast Tenders
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
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! • Add 6 cups water and 1 tsp salt to a mediumpot (use same for 4 ppl). Cover and bring to aboil over high heat.• Meanwhile, core, then cut pepper into1/2-inch pieces.• Add peppers and 1/2 tbsp (1 tbsp) oil to anunlined baking sheet. Season with salt andpepper, then toss to coat.• Roast in the bottom of the oven, stirringhalfway through, until tender and lightlycharred, 12-14 min.
• Meanwhile, roughly chop spinach. (TIP: Placein a bowl, then roughly chop using a pair ofkitchen shears or scissors!)• Add apricot spread, mustard,half the broth concentrates,1/3 cup (1/2 cup) water and1/4 tsp (1/2 tsp) chili flakes to a small bowl, thenwhisk to combine. (NOTE: Referenceheat guide.)
• Add orzo to the boiling water.• Cook uncovered, stirring occasionally, untiltender, 10-12 min.• Drain and return orzo to the same pot, off heat.• Add 1 tbsp (2 tbsp) butter, half the garlic saltand remaining broth concentrate.• Stir until butter melts, 1 min, then cover.
• Meanwhile, pat chicken dry with paper towels.Cut into 2-inch pieces, then season withremaining garlic salt and pepper.• Heat a large non-stick pan over medium-highheat. When the pan is hot, add1/2 tbsp (1 tbsp) oil, then chicken.• Sear until golden-brown, 2-3 min per side.(NOTE: Chicken finishes cooking in next step.)• Remove chicken from pan. Transfer to a plate.
• Reheat the same pan over medium-high. Addcooking wine.• Cook, stirring often to scrape upany browned bits from the pan, until most ofthe liquid has evaporated, 1 min.• Add apricot mixture, then stir to combine.Bring sauce to a simmer.• Add chicken. Cook, flipping halfway through,until sauce thickens slightly and chicken iscooked through, 2-3 min.** (TIP: For a lightersauce consistency, add water, 1-2 tbsp at atime, if desired.)
• Add peppers and spinach to the pot with orzo.Stir until spinach wilts, 1 min.• Divide orzo between plates. Top with chickenand any sauce from the pan.• Sprinkle with remaining chili flakes, if desired.
