Sticky Apricot & Herbed Chicken
with Mashed Potato & Almond Veggies
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce, Dijon mustard, honey and rosemary: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust steamed veggies and mash. Go for your life!
This recipe is under 650kcal per serving.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
1 bag
baby broccoli
2 bag
herbs
½
lemon
1 packet
chicken breast
1 packet
Apricot Sauce
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
1 packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
½ tbs
honey
20 packet
butter (for the mash)
(Contains Milk; )
15 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the potato, then cut into large chunks. Thinly slice the carrot into sticks. Trim the baby broccoli and halve lengthways. Pick and finely chop the herb leaves. Finely chop the garlic. Slice the lemon into wedges. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. When the potato has 7-8 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add the carrot and baby broccoli. Cover with a lid and steam until tender. Transfer the steamed veggies to a bowl and season. Cover to keep warm. Drain the potato, then return to the saucepan. Add the butter (for the mash), the milk and the salt, then mash until smooth. Cover to keep warm.
In a small bowl, combine the apricot sauce, Dijon mustard, the honey, herbs, a generous squeeze of lemon juice, a splash of water and a pinch of salt.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium-heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Add the garlic and cook until fragrant, 1 minute. Add the apricot glaze and cook, turning, until slightly reduced, 1-2 minutes. Remove the pan from the heat, then add the butter (for the sauce) and turn to coat the chicken.
TIP: The chicken is cooked when it's no longer pink inside.
Slice the sticky rosemary and lemon chicken. Divide the chicken between plates. Serve with the mashed potato and steamed veggies. Sprinkle the toasted almonds over the veggies. Pour any remaining glaze over the chicken. Serve with any remaining lemon wedges.
