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Apricot Chicken Meal Prep

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4.50000 from 4 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 621kcal
Servings: 5 People
Metric - Imperial

Ingredients

Vegetables

  • 15 ml Peanut Oil
  • 2 heads Broccoli Trimmed
  • 250 g Green Beans Trimmed
  • Salt & Pepper To Taste

Chicken

  • 15 ml Peanut Oil
  • 1 kg Chicken Thigh, Boneless & Skinless Diced
  • 6 g Onion Powder
  • 6 g Garlic Powder
  • Salt & Pepper

Apricot Sauce

  • 250 ml Apricot Nectar
  • 2 Garlic Cloves Minced
  • 37.5 ml Low Sodium Soy Sauce
  • 20 g Light Brown Sugar Optional
  • 12 g Cornflour Cornstarch
  • Salt & Pepper

Cous Cous

  • 300 g Dried Cous Cous
  • 450 g Chicken Stock
  • 15 ml Extra Virgin Olive Oil
  • 5 g Flat Leaf Parsley Diced
  • ½ Lemon Zest and Juiced
  • Salt & Pepper

Method

  • Add the chicken thigh, onion powder, garlic powder, and seasoning to a bowl. Mix well and set aside.
  • Add the apricot sauce ingredients to a separate bowl and whisk until smooth.
  • Place a large pan or wok over medium-high heat. Add the peanut oil, broccoli, and beans, and sauté for 4–5 minutes, until softened. Season to taste, remove, and set aside.
  • In a separate pan over medium heat, add the peanut oil and, once hot, add the seasoned chicken in batches. Fry for 5–6 minutes, or until browned all over and the internal temperature reaches 74°C (165°F). Remove and repeat with the remaining batch.
  • Once the chicken is cooked and removed, add the apricot sauce to the same pan and bring to a light simmer. Add the chicken back in and mix well until coated and thickened. Cook for 1½–2 minutes. Remove.
  • To make the cous cous, bring the chicken stock to a boil in a saucepan. Immediately add the dried cous cous, cover with a lid, and let sit for the package instruction time, undisturbed. Remove the lid, fluff with a fork, and stir through the olive oil, parsley, lemon zest and juice, and seasoning.
  • Portion all elements into 5 x 750ml meal prep containers.
Chef's Tips
Dice the chicken into even pieces before seasoning — this keeps the 5–6 minute fry time accurate across the whole batch instead of some pieces finishing before others.
Let the apricot sauce come to a proper simmer before adding the chicken back in — the corn flour needs that heat to activate and thicken the sauce, rather than staying thin and separated.
Add the olive oil, lemon, and parsley to the cous cous right after fluffing, while it's still warm — it absorbs the flavour better than if it's left to cool first.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 4 months, in an airtight container.
To reheat, microwave for 2–3 minutes until hot, or warm in a pan, stirring occasionally. Thaw frozen portions in the fridge overnight before reheating.
Serving 500gCalories 621kcalCarbohydrates 68.5gProtein 51.3gFat 16.2gSaturated Fat 3.7gPolyunsaturated Fat 3.02gMonounsaturated Fat 7.07gCholesterol 190.7mgSodium 334.5mgPotassium 915.4mgFiber 5.6gSugar 15.1gVitamin A 2653IUVitamin C 35.25mgCalcium 67.5mgIron 2.8mg