Enjoy the seasonal spices and a hint of sweetness in this apricot and cranberry laced supper.
Cals 734 · Prot 56 · Carbs 78 · Fat 27
Low Carb
30 min
Enjoy the seasonal spices and a hint of sweetness in this apricot and cranberry laced supper.
Cals 734 · Prot 56 · Carbs 78 · Fat 27
Low Carb
Ingredients
Apricot chicken
Chicken breast
400 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Dried apricots
14*
50 Grams
Orange juice
180 ML
Butter
4*
20 Grams
Star anise
2 Pieces
Cinnamon stick
1 Piece
Dried cranberries
30 Grams
Roasted veggies
Brussels sprouts
200 Grams
Carrot
3 Pieces
Garlic cloves
2 Pieces
Olive oil
1 Tbsp
Honey
20 Grams
Fresh thyme
10 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Pecan nuts
2*
40 Grams
Fresh parsley
15 Grams
Allergens
*14 Sulphur Dioxide, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3062 / 734
Fats (g)
26.5
of which saturated (g)
7.6
Carbohydrates (g)
78
of which sugars (g)
38.3
Fibers (g)
16.6
Proteins (g)
55.5
Salt (g)
4.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast vegetables
Preheat oven to 200°C/180°C fan. Rinse and trim the Brussels sprouts. Peel and chop the carrots and garlic. Add the carrots, Brussels sprouts and garlic to a large baking dish. Combine the oil and honey, and drizzle over the top. Top with the fresh thyme sprigs. Season with salt and pepper. Roast in the oven for 20-30 min or until golden.
2 Fry chicken
Meanwhile, chop the apricots. Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Remove from the pan and set aside.
3 Make sauce
Return the pan over a medium heat with a second drizzle of oil. Add the apricots, orange juice, butter, star anise, cinnamon stic, and dried cranberries. Simmer for 5 min until the apricots start to soften and the sauce has thickened slightly.
4 Combine
Return the chicken to the pan and coat in the sauce. Set aside and cover to keep warm until serving.
5 Chop sprinkles
Roughly chop the pecans and parsley. Sprinkle both over the roasted vegetables.
6 Serve
Serve the apricot chicken alongside the roasted vegetables.