Spicy Apricot Chicken

Discovery

with Garden Veggie Orzo

10 min

Difficulty: 2/3

Canadian

This meal truly has it all! Sweet, tangy and spicy chicken tenders are seared before being cooked in a white-wine-based sauce and served with veggie-packed orzo. Ingredients: Chicken tenders • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Strainer

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Tags

Discovery

Climate-conscious

Ingredients

Chicken Breast Tenders

310 g

Orzo

170 g

Sweet Bell Pepper

1 unit(s)

Baby Spinach

56 g

White Cooking Wine

4 tbsp

Apricot Spread

2 tbsp

Chicken Broth Concentrate

2 unit(s)

Whole Grain Mustard

1 tbsp

Garlic Salt

1 tsp

Chili Flakes

1 tsp

Pepper

0.125 tsp

Unsalted Butter

1 tbsp

Salt

0.125 tsp

Oil

1 tbsp

Preparation

Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.

Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
Add apricot spread, mustard, half the broth concentrates, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)

Add orzo to the boiling water.
Cook uncovered, stirring occasionally, until tender, 10-12 min.
Drain and return orzo to the same pot, off heat.
Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
Stir until butter melts, 1 min, then cover.

Meanwhile, pat chicken dry with paper towels. Cut into 2-inch pieces, then season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
Sear until golden-brown, 2-3 min per side. (NOTE: Chicken finishes cooking in next step.)
Remove chicken from pan. Transfer to a plate.

Reheat the same pan over medium-high. Add cooking wine.
Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.
Add apricot mixture, then stir to combine. Bring sauce to a simmer.
Add chicken. Cook, flipping halfway through, until sauce thickens slightly and chicken is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)