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Crumbed apricot chicken tray bake recipe
Crumbed apricot chicken tray bake recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Introducing a modern twist on the classic apricot chicken: Crumbed Apricot Chicken Tray Bake. This budget-friendly dish features a crunchy crumb topping and flavorful ingredients. Using chicken tenders and French Onion Soup Mix for enhanced taste. Save money by swapping canned apricots for nectar and dried ones. Add Coles Simply Unsalted Butter to couscous for a fluffy texture. Join the Savvy Dinner Plan for more cost-saving tips and meal ideas.
Ingredients:
  • 825g can apricot halves in syrup, drained
  • 2 zucchini, halved, thickly sliced diagonally
  • 1 red onion, cut into thin wedges
  • 36.80 gm vegetable oil
  • 1.25 gm smoked paprika
  • 400g pkt crumbed frozen chicken tenders
  • 190g (1 cup) couscous
  • 40g sachet French Onion Soup Mix
  • 435ml (1 3/4 cups) boiling water
  • 20g Simply Unsalted Butter
  • 60g baby spinach, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Place apricot, zucchini, and onion on a large baking tray. Mix oil, garlic, and paprika in a small bowl, then drizzle over the vegetables. Bake for 20 minutes until they begin to brown.
  • Place the chicken on the tray and bake for 20 minutes, or until the vegetables are tender and the chicken is golden.
  • In a large heatproof bowl, mix the couscous and soup mix together. Pour boiling water over the mixture and stir well. Let it sit for 5 minutes until the liquid is absorbed. Finally, add the butter and fluff the grains with a fork.
  • Distribute the couscous mixture evenly among the veggies on the tray, then garnish with spinach leaves before serving.

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