Apricot-Mustard Glazed Chicken with Goat Cheese Carrots

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The tang of the mustard is perfectly matched with the sweet of apricots, the crunch of carrots is a lovely pair with the creamy goat cheese... you can't mix and match better than this delight.

In Your Box (serves 2)

  • 16 oz. Coin Cut Carrots
  • 1 oz. Dijon Mustard
  • Info
    1 oz. Goat Cheese
  • 1½ oz. Apricot Preserves
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    455
  • Carbohydrates
    34g
  • Fat
    15g
  • Protein
    42g
  • Sodium
    1289mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, cook carrots.

  • 2

    Cook the Carrots

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots, ¼ tsp. salt, and a pinch of pepper to hot pan and cover, stirring occasionally, until tender, 10-12 minutes. Remove from burner.

  • 3

    Make the Sauce

    In a mixing bowl, combine apricot jam and mustard. Once chicken is fully cooked, add apricot-mustard sauce, keeping pan on burner. Flip chicken to coat, 1 minute. Remove from burner.

  • 4

    Finish the Dish

    Remove goat cheese from refrigerator. Plate dish as pictured on front of card, spooning any sauce from pan over chicken and garnishing carrots with goat cheese (crumbling with your hands if needed). Bon appétit!

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