Apricot Chicken

with Honey Carrots and Brussels Sprouts

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Instructions

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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 carrotsBrussels 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.

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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.

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3 Make sauce

Return the pan over a medium heat with a second drizzle of oil. Add the apricotsorange 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.

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4 Combine

Return the chicken to the pan and coat in the sauce. Set aside and cover to keep warm until serving.

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5 Chop sprinkles

Roughly chop the pecans and parsley. Sprinkle both over the roasted vegetables.

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6 Serve

Serve the apricot chicken alongside the roasted vegetables.

Tips for fussy eaters

Serve with mashed potatoes or cooked rice.

Pro tip

To make your Brussles sprouts cook evenly, gently crush them onto the work surface until they partially split open.

Enjoy the seasonal spices and a hint of sweetness in this apricot and cranberry laced supper.

Cooking Time: 30 min

Cals 1014 · Prot 73 · Carbs 55 · Fat 58

Gluten-Free

Ingredients

Number of people

Apricot chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Dried apricots 50 Grams
Orange juice 180 ML
Salted butter 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 40 Grams
Fresh parsley 15 Grams

Enjoy the seasonal spices and a hint of sweetness in this apricot and cranberry laced supper.

Cooking Time: 30 min

Cals 1014 · Prot 73 · Carbs 55 · Fat 58

Gluten-Free

Instructions

photo

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 carrotsBrussels 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.

photo

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.

photo

3 Make sauce

Return the pan over a medium heat with a second drizzle of oil. Add the apricotsorange 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.

photo

4 Combine

Return the chicken to the pan and coat in the sauce. Set aside and cover to keep warm until serving.

photo

5 Chop sprinkles

Roughly chop the pecans and parsley. Sprinkle both over the roasted vegetables.

photo

6 Serve

Serve the apricot chicken alongside the roasted vegetables.

Tips for fussy eaters

Serve with mashed potatoes or cooked rice.

Pro tip

To make your Brussles sprouts cook evenly, gently crush them onto the work surface until they partially split open.

Ingredients

Number of people

Apricot chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Dried apricots 50 Grams
Orange juice 180 ML
Salted butter 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 40 Grams
Fresh parsley 15 Grams
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