Apricot-Glazed Chicken Breasts with Roasted Broccoli Amandine
over Spiced Bulgur & Leafy Greens
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Welcome in the warmer weather with juicy chicken breasts in a delicious apricot glaze. Like other stone fruits, the blushing apricot only grows where there’s plenty of sunshine, making for a sweet complement to the pan-seared meat. You’ll roast broccoli florets along with almond slivers to add crunch to the plate, and a nutty counterpoint to the sticky glaze. Aromatic bulgur grounds this hearty meal with playful notes of apple cider vinegar and scallion.
We will send you:
- 2 Chicken breasts
- 90g Baby spinach (or baby kale)
- 200g Broccoli florets
- 1 Scallion
- 110g Large-flaked bulgur
- 15ml Apple cider vinegar
- 25g Sliced almonds
- 45g Apricot preserves
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites, Almonds, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
11 g
Sodium
550 mg
Total Carb
67 g
Sugars
12 g
Protein
52 g
Fibre
13 g
Preparation
Cook the bulgur & spinach
Preheat the oven to 450°F. In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add the spinach and fluff the cooked bulgur with a fork. Cover and set aside in a warm spot.
Roast the broccoli & almonds
While the bulgur cooks, on a lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 10 to 12 minutes, until almost tender. Add the almonds and roast, 4 to 6 minutes, until the broccoli is tender when pierced with a fork and the almonds are lightly browned.
Start the chicken
While the broccoli roasts, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes on the first side, until browned and partially cooked.
Dress the bulgur
While the chicken cooks, cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. To the pot of bulgur and spinach, add the white bottom of the scallion, ½ the apple cider vinegar and 2 tbsp oil (double for 4 portions); season with S&P to taste.
Finish the chicken
When partially cooked, flip the chicken* and add the apricot preserves, remaining apple cider vinegar, 2 tbsp butter and ⅓ cup water (double the butter and water for 4 portions). Cook, uncovered, occasionally spooning the sauce over the chicken, 6 to 8 minutes, until the chicken is cooked through and thoroughly glazed.
Plate your dish
Divide the dressed bulgur between your plates. Top with the roasted broccoli amandine and chicken (slice beforehand if desired). Spoon any remaining glaze over the chicken. Garnish with as much green top of the scallion as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
