The Grocery Gateway website is WCAG 2.0 Level A compliant and accessible to screen readers. However, we know from customers using this technology that online shopping can still be difficult. We offer the option of placing your order by phone for a more enjoyable shopping experience. Please call 877-447-8778.

Skip to content Skip to navigation
This website may not display or operate as intended on Internet Explorer version 9 or lower. Please update to a more current browser, such as Internet Explorer 11, Chrome, Firefox, or Safari, to ensure a consistently great experience on

Sign into your account


Don't have an account? 

Forgot your Password?

No worries! Enter your email address and we'll send you instructions for resetting your password.


Check your email for password reset instructions. Please allow up to 5 minutes to receive your email.

Continue Shopping

Create a new account

session timeout

Create an account to enjoy great everyday prices, weekly sales and to reserve a delivery window for fresh groceries to greet you at your door.

Uh oh, the timer just went off! Your session has timed out.

Already have an account?  

I am shopping for

By submitting, I confirm I have read and agree to the


Welcome to Grocery Gateway

Thanks for signing up.

Want to review or update your information for a faster checkout process?

Go to My Account  Continue shopping

Refer a friend

Tell a friend about Grocery Gateway today and we'll give you both a $10 credit when your friend places their first order with us.


Thank you for referring your friend(s) to Grocery Gateway!

** You will both receive your $10 credit when your friend places their first order.

Continue Shopping

WW Fresh Moroccan Chicken with Apricots and Squash

image of moroccan chicken with apricots and squash

Ingredients Provided in your WW Fresh Meal Kit

1 LB boneless, skinless chicken breasts (4 4-oz pieces)
3 SPRAYS cooking spray
1 Spanish onion, chopped
2 CUPS butternut squash, peeled and cut into ½-inch cubes
3/4 CUP basmati rice, rinsed
16 dried apricot halves, roughly chopped
1 ½ CUPS chicken broth
2 TBSP fresh cilantro, minced


From Your Pantry

1 TSP salt
1/4 TSP ground black pepper
2 TSP olive oil
1 TSP ground cumin
1 TSP ground coriander
1/2 TSP ground cinnamon



1. Preheat oven to 400°F. Rub salt and pepper all over chicken; set aside.
2. Coat a large oven-proof pot with cooking spray; heat over medium heat. Add oil; heat until it begins to simmer. Add cumin, coriander, and cinnamon; cook until fragrant, stirring about 30 seconds to 1 minute.
3. Add chicken; cook until lightly browned, flipping once, about 1 1/2 to 2 minutes per side. Remove chicken to a plate; set aside.
4. Add onion and squash to pot, scraping down sides and bottom of pot to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent and squash begins to soften, about 10 minutes. Add rice and apricots; place browned chicken on top. Pour in broth; bring to a boil for 1 minute.
5. Cover pot and bake in oven until rice and squash are tender and chicken is cooked through, checking half way through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving.



• Serving size: 1 piece chicken, 1 ½ cups vegetables and rice mixed
• SmartPoints® value subject to change based on substitutions.