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Prep Time
20 mins
Total Time
40 mins
Serves
Serves 4

Ingredients

0
Apricot Glazed Chicken
0
1
canola oil
5
2
boneless and skinless chicken breasts, butterflied horizontally
0
1/4
salt and pepper
1
2
Pure Apricot Jam
30
1
Ginger Seasoning Paste
5
1
black sesame seeds
5
0
Couscous with Nuts & Herbs
0
1/2
fine couscous
125
1/2
water
125
1/2
nut & seed trail mix
125
2
flat leaf parsley, chopped
30
2
Chives, finely sliced
30
1
Extra Virgin Olive Oil
15
1
black pepper
0
0
Spinach Salad
0
3
Baby Spinach
750
1
apple, cored and diced
0
1
pear, cored and diced
0
2
crumbled feta cheese
30
3
Balsamic Vinaigrette
45

Method

Step 1
Apricot Glazed Chicken:
Step 2
Pre-heat broiler to 500°F (260°C). Mix jam and ginger together and set aside. Heat oil in an oven safe non-stick pan over high heat. Season the chicken with the salt and pepper and sear both sides until well browned. Spread jam evenly over chicken and transfer to the oven, roasting until cooked through, approximately 6-7 minutes. Remove from oven, sprinkle with the sesame seeds and let rest for five minutes before serving.
Step 3
Couscous with Nuts & Herbs:
Step 4
Bring water to a boil over high heat, stir in the couscous, cover and remove from the heat. Let stand for five minutes, fluff with a fork and mix in remaining ingredients. Serve warm or cold.
Step 5
Spinach Salad:
Step 6
Combine the lettuce, apple and pear in a mixing bowl. Toss with the dressing just before serving and garnish the crumbled feta cheese.

Nutritional Facts Per Serving

Calories:
470
Fat:
17 g
Saturated Fat:
3 g
Carbs:
46 g
Fibre:
6 g
Cholesterol:
70 mg
Protein:
34 g
Sodium:
470 mg