Ginger Apricot Glazed Chicken

with sliced almonds and carrots

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

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

In Your Box (serves 2)

  • 1 tsp. Chile and Cumin Rub
  • 1 Shallot
  • Info
    1 oz. Sliced Almonds
  • 1 Red Bell Pepper
  • 8 oz. Carrot
  • 1½ oz. Apricot Preserves
  • 1 Tbsp. Grainy Mustard
  • ½ fl. oz. Apple Cider Vinegar
  • 1 Tbsp. Chopped Ginger
  • 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
    515
  • Carbohydrates
    38g
  • Fat
    21g
  • Protein
    44g
  • Sodium
    1666mg

Recipe Steps

  • 1

    Prep

    Rough chop carrots Large dice red peppers Mince shallots

  • 2

    Toast Almonds

    In a medium saute pan over medium high heat, add almonds and dry toast for 2-3 minutes. Set aside.

  • 3

    Cook Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil. Add carrots and cook for 3-4 minutes until slightly charred. Add peppers, ¼ tsp salt, pinch of pepper and seasoning blend. Cook for 2-3 minutes. Transfer to a sheet pan and place in a 400 oven.

  • 4

    Cook Chicken

    In the same pan over medium high heat, add 1 tsp olive oil. Sprinkle ¼ tsp of salt and a pinch of pepper over the chicken. Sear on both sides for 2-3 minutes each side. Transfer to the same sheet pan as the vegetables. Bake until chicken is done and veggies are tender.

  • 5

    Make Sauce

    In the same pan over medium high heat, add 1 tsp olive oil. Add shallots and cook for 1-2 minutes. Add vinegar and mustard. Add apricot preserves and warm through.

  • 6

    Finish The Dish

    FTK

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