Apricot Chicken


  • 500-600g Chicken Breast or thigh, each cut into 2-3 chunks
  • 1 x packet of French Onion Soup Mix
  • 1 x 405mL can of Apricot Nectar
  • 150g green beans, steamed
  • 150g snow peas, steamed
  • 150g broccoli, steamed
  • Quinoa, to serve


  • Preheat oven to 180⁰C;
  • In a large greased casserole dish (or other oven-proof & microwave-proof dish) mix together the soup mix and apricot nectar.
  • Once combined, add the chunks of chicken and stir to coat;
  • Cover the dish and place in the microwave for 10mins to get the cooking process started.
  • Place chicken dish in the oven and cook, covered, for 30-40mins or until chicken is cooked through and tender.
  • Meanwhile, prepare cous cous or quinoa as per packet instructions and steam veggies
  • Serve chicken pieces with vegetables, recommended carbohydrate serve and drizzle over the sauce.

Add all ingredients in and cook on low for 6-8hrs

Add all ingredients into pressure cooker and cook on high for 30mins. Allow pressure to release naturally.

Feel free to swap chicken for pork if you would prefer!