Amazing Apricot Chicken
with Jasmine Rice & Green Beans
Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little bit humdrum sometimes. Which is why we’ve enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled over the potatoes and roasted green beans on the side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
6 ounce
Green Beans
1 unit
Shallot
12 ounce
Chicken Breasts
¼ ounce
Thyme
5 teaspoon
Balsamic Vinegar
2 tablespoon
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
3 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce (except green beans). Halve, peel, and mince half the shallot (save the rest for another use; for 4 servings, mince whole shallot).
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board and set aside to rest. Wipe out pan.
When chicken has 2 minutes left to cook, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer to a medium bowl and toss with a drizzle of olive oil, salt, and pepper.
Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings; we sent more). Let simmer until syrupy, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Simmer until thickened, 1-2 minutes. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce seems thick.
Remove thyme sprigs from pan and discard. Season with salt and pepper. Fluff rice with a fork and season with salt and pepper. Divide chicken, green beans and rice between plates. Drizzle chicken with sauce and serve.
