Apricot-Glazed Chicken

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  3 tbsp
• carrots
  2 unit
• chicken breasts
  2 unit
• chicken stock concentrate
  2 unit
• couscous
  ¾ cup
• garlic herb butter
  1 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• shallot
  1 unit
• vegetable oil
  1 tbsp

🍳 Cookware

• baking sheet
• small pot
• large pan
• baking sheet
• large pan

1. 

   1

   carrots shallot lemon chicken stock concentrate couscous chicken breasts apricot jam garlic herb butter olive oil vegetable oil butter

   carrots: 2 unit, shallot: 1 unit, lemon: 1 unit, chicken stock concentrate: 2 unit, couscous: ¾ cup, chicken breasts: 2 unit, apricot jam: 2 tbsp, garlic herb butter: 1 tbsp, olive oil: 2 tbsp, vegetable oil: 1 tbsp, butter: 3 tbsp
2. 

   2

   Preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut carrots into 2-inch pieces. Halve, peel, and thinly slice shallot. Mince a few slices until you have 3 tbsp. Zest lemon until you have ½ tbsp; quarter the remaining lemon.
3. 

   3

   Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on the top rack until browned and tender ⏱️ 20 minutes to ⏱️ 25 minutes .
4. 

   4

   Meanwhile, melt 1 tbsp butter in a small pot over medium-high heat. Add minced shallot and cook until softened ⏱️ 1 minutes . Add ¾ cup water, half the chicken stock concentrate, and a pinch of salt; bring to a boil. Once boiling, stir in couscous. Cover and turn off heat.
5. 

   5

   Pat chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over high heat. Add chicken and cook until browned ⏱️ 2 minutes to ⏱️ 4 minutes per side. Transfer chicken to a baking sheet . Roast on the middle rack until cooked through ⏱️ 5 minutes to ⏱️ 10 minutes . Let rest for at least ⏱️ 3 minutes before serving.
6. 

   6

   Wipe out the large pan . Heat 1 tbsp butter and a drizzle of olive oil in the pan over medium-high heat. Add sliced shallot and cook, stirring, until softened ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in apricot jam, ¼ cup water, and remaining chicken stock concentrate; cook until thickened ⏱️ 1 minutes to ⏱️ 2 minutes . Squeeze in juice from half the lemon. Turn off heat; stir in half the garlic herb butter and any resting juices from the chicken. Season with salt and pepper.
7. 7

   Fluff couscous with a fork and stir in remaining garlic herb butter until melted. Season with salt and pepper. Toss carrots with lemon zest and lemon juice to taste. Divide couscous, carrots, and chicken between plates. Spoon sauce over chicken.