Honey Ancho Chicken

Honey Ancho Chicken

with Scallion Rice and Lemony Green Beans

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We’re always brainstorming new ways to make chicken-for-dinner more awesome. Our favorite way to take things up a notch? A delicious, lick-your-plate-clean pan sauce. This week, pan-seared chicken breasts are coated in a particularly addicting glaze. It’s sweet, savory, and smoky thanks to secret flavor weapon ancho chili powder. On the side, there’s crispy roasted green beans doused with lemon and scallion-studded rice. Don’t be chicken--try it!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


2 unit


1 cup

Jasmine Rice

24 ounce

Chicken Breasts

12 ounce

Green Beans

1 teaspoon

Ancho Chili Powder

2 unit

Chicken Stock Concentrate

1 ounce


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber5 g
Protein39 g
Cholesterol135 mg
Sodium300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest lemons until you get 1 tsp; quarter lemons


Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook for 30 seconds. Add rice, 1½ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.


While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a plate and cover to keep warm.


While chicken cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until lightly browned and tender, about 12 minutes. Remove from oven; toss with lemon zest.


Add ancho chili powder, stock concentrates, honey, ⅓ cup water, and juice from 2 lemon wedges to same pan used to cook chicken. Simmer over medium-high heat until sauce has reduced by half, 1-2 minutes. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.


Fluff rice with a fork; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.