Middle Eastern Apricot-Glazed Chicken
with Roast Pumpkin, Garlicky Cheese & Apple Salad
- Milk
For tonight’s dinner, we’ve enlisted the help of a lively apricot glaze; it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie salad. Go for your life! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
peeled pumpkin pieces
½
apple
1
carrot
½ packet
Greek salad cheese/feta cheese
(Contains: Milk)
1 packet
chicken breast
1 sachet
ras el hanout
1 packet
Apricot Sauce
1 bag
salad leaves
2 clove
garlic
Not included in your delivery
olive oil
¼ cup
water
½ tbs
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan forced. Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Meanwhile, thinly slice apple (see ingredients) into batons. Grate carrot. Finely chop garlic. Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil to a small bowl, allow to cool and set aside. Crumble cheese (see ingredients) into the bowl with garlic oil and mix well. Set aside.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine ras el hanout, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat. Set aside. In a second small bowl, combine apricot sauce (see ingredients) and the water.
Return the frying pan to medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). In the last 1 minute of cook time, add apricot glaze and turn chicken to coat.
While the chicken is cooking, add mixed salad leaves, apple, carrot, white wine vinegar and a drizzle of olive oil to a second medium bowl. Toss to combine and season to taste.
Slice apricot-glazed chicken. Divide chicken, roast pumpkin and apple salad between plates. Spoon over any remaining glaze. Top pumpkin with garlicky cheese to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The apricot glaze was a highlight for many, though some reviewers found the Middle Eastern spices and apricot sauce clashed slightly.
- Ease of prep: Simple and quick to put together, with the pre-cut pumpkin saving useful prep time.
- Suggestions: Use less water when mixing the apricot glaze, as several reviewers found the full amount made it too runny and diluted the flavour; one reviewer noted 15 minutes in the oven was enough for the pumpkin rather than the full 25.
- Portions: A few reviewers felt the amount of pumpkin was generous but would have liked more variety in the vegetables overall.
