Apricot Chicken with Snap Peas and Jasmine Rice

Apricot Chicken:

1. Heat air fryer to 400°F .
2. Combine mustard and Bonne Maman^® Apricot Fruit Spread – More Fruit, Less Sugar*. Set aside in two separate bowls. 
3. Season chicken breasts with salt and pepper, then coat chicken with ½ of your Apricot sauce. 
4. Cook chicken breasts in air fryer for 10 minutes, turning them over halfway through.

Snap Peas:

1. Blanch peas in 3 quarts of lightly salted boiling water for 3 minutes.
2. Drain and submerge in ice water until cool and set aside.

Jasmine Rice:

1. In medium pan, bring 1½ cups water, jasmine rice, and a pinch of salt to a boil, cover with a lid, reduce heat to simmer and let cook (undisturbed) for 15 minutes.
2. Turn off heat and let rest with lid on for 5 additional minutes. Remove lid, fluff with a fork. 

To Serve:

1. Place jasmine rice and snap peas on plate and arrange chicken breast on top with Bonne Maman^® Apricot Fruit Spread sauce. 
2. Garnish with a pinch of green onion and sesame seeds and enjoy!