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Apricot Glazed Chicken

with Toasted Almond Orzo & Roasted Broccoli

Cooking time

30 minutes




920 /serving

Serve this juicy chicken over a nutty bed of almond-flecked orzo—surely the cutest of pastas—and a generous serving of roasted broccoli, for an extra hearty side. The glaze is a stunner in this recipe; it mixes apricot preserves with butter and the chicken’s own fond to very flavoursome effect. There’s a second nod to the fruit in the orzo, which is dotted with dried apricot pieces, for a beautiful bit of balance.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 60g Baby greens (baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 2 Scallions
  • 1 Broccoli
  • 142g Orzo
  • 25g Sliced almonds
  • 40g Apricot preserves
  • 28g Dried apricots
  • 15ml Apple cider vinegar
  • 9g Lemony Dill & Marjoram spice blend (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
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
11 g
560 mg
Total Carb
93 g
23 g
58 g
12 g
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Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut the broccoli into long, thin florets, including the stem. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Boil the orzo
While the broccoli roasts, add the orzo to the pot of boiling water; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under cold water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Season with ½ the remaining spice blend and S&P to taste.
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Toast the almonds
While the orzo cooks, heat a medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a small bowl. Reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Add the apricot preserves, ½ the apple cider vinegar, 2 tbsp water and 2 tbsp butter (double the water and butter for 4 portions). Cook, spooning the glaze over the chicken, 2 to 3 minutes, until thoroughly coated.
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Mise en place
While the chicken cooks, roughly chop the baby greens. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Small-dice the apricots. Finely chop the parsley leaves and stems.
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Finish the orzo & serve
To the bowl of orzo, add the diced apricots, baby greens, ⅔ of the toasted almonds, ½ the parsley, as many of the white bottoms of the scallions as you’d like, the remaining vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P. Toss well. Divide the broccoli and orzo between your plates. Top with the chicken and any remaining apricot glaze. Garnish with the remaining almonds, remaining parsley and as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.