HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Cutlets With Scallion Sriracha Pesto
Chicken Cutlets with Scallion Sriracha Pesto

Chicken Cutlets with Scallion Sriracha Pesto

over Cilantro Rice with Ginger Soy Carrots

calorie smart
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Because we’re constantly looking for new ways to ‘chicken for dinner,’ we developed an Asian-style pesto, swapping scallions for typical basil, then adding sesame oil, lime juice, fresh ginger, and sriracha. With ginger carrots and fluffy rice on the side, this condiment is our favorite new way to top our friend Chicken Cutlet.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 thumb


¼ ounce


1 unit


2 unit


½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

1 tablespoon

Sesame Oil

1 teaspoon


2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon


5 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber4 g
Protein30 g
Cholesterol135 mg
Sodium690 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
Medium Pot
Large Pan
Paper Towel
Medium Bowl
Small Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Bring ¾ cup water and a pinch of salt to a boil in a medium, lidded pot. Bring 2 TBSP butter to room temperature. Wash and dry all produce. Trim and thinly slice scallions. Peel and mince or grate ginger. Chop cilantro. Quarter lime. Trim and peel carrots, then cut diagonally into ½-inch-thick slices.


Once water is boiling, add rice to pot. Cover and reduce heat to low. Cook until tender, 12-15 minutes. 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, 3-5 minutes per side.


Meanwhile, in a medium bowl, combine scallions, sesame oil, 1 tsp sugar, 1 TBSP olive oil, half the ginger, juice from 2 lime wedges, and sriracha (to taste). Season with salt and pepper. Taste and add more ginger or lime juice, if desired. In a small bowl, combine 1 TBSP softened butter and remaining ginger.


In a medium microwave-safe bowl, combine carrots and a splash of water. Cover with plastic wrap. Poke a few holes in the plastic wrap and microwave until tender, 4-6 minutes. Drain any excess liquid from bowl, then stir in ginger butter and soy sauce (to taste).


Stir cilantro and remaining softened butter into rice; season with salt and pepper. Divide rice and carrots between plates. Top rice with chicken and pesto. Serve with remaining lime wedges on the side for squeezing over.