Apricot mustard becomes a sweet and tangy topping for herb-marinated and grilled chicken breast. The condiment is made by simmering dried apricots with a touch of orange and honey, then puréeing the mixture with apple cider vinegar and two types of mustard (whole-grain and Dijon). The chicken is plated over creamy smashed potatoes, made with skin-on Yukon Golds, whole milk, and butter. Completing the meal are roasted green beans topped with herb cream cheese that's whipped with garlic and onion.

Ingredients: Chicken breast • Yukon potatoes • Green beans • Apricots (apricots, water, pear juice) • Light cream cheese (milk ingredients, modified milk ingredients, bacterial culture, salt, guar gum, locust bean gum, lactic acid) • Olive oil • Whole milk • Sugar (honey) • Butter (milk) • Dijon mustard (vinegar, water, mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices) • Whole grain mustard (water, mustard seeds, vinegar, salt) • Green onions • Fennel seed • Rosemary • Sea salt • Sour cream (skim milk, cream, milk protein concentrate, skim milk powder, microbial enzyme, bacterial culture) • Onion powder • Lemon juice • Garlic powder • Crushed red pepper flakes • Black pepper • White pepper • Oregano • Dried basil • Thyme.