Apricot Chicken


  • 500-600g chicken breast
  • OR 500-600g chicken thighs
  • 1 packet french onion soup mix
  • 405mL canned apricot nectar
  • 150g green beans
  • 150g snow peas
  • 150g broccoli
  • quinoa


  • Prep Ingredients: Cut each chicken breast into 2-3 chunks. Steam the green beans, snow peas and broccoli.
  • 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!