HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Miso Chicken
Apricot Miso Chicken

Apricot Miso Chicken

with Chili Lime Broccoli & Ginger Rice

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Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious upgrade this week: a glossy apricot jam, miso, and lime-spiked pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted broccoli tossed with lime zest and chili flakes and ginger-scented rice pair perfectly with the saucy chicken. Get ready for a flavor explosion.

Tags:Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


8 ounce

Broccoli Florets

1 unit


½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

2 tablespoon

Apricot Jam

1 unit

Miso Sauce Concentrate


1 teaspoon

Chili Flakes

Not included in your delivery

Kosher Salt


1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Energy (kJ)2343 kJ
Fat18 g
Saturated Fat5 g
Carbohydrate70 g
Sugar17 g
Dietary Fiber4 g
Protein35 g
Cholesterol115 mg
Sodium310 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
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lime.


• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.


• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a 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. • Transfer to a plate.


• Add remaining ginger to same pan over medium-high heat. (TIP: If pan is dry, add another drizzle of olive oil.) Cook until fragrant, 30 seconds. • Stir in jam, miso sauce concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.


• Fluff rice with a fork and season with salt and pepper. Toss broccoli with lime zest and chili flakes to taste. • Divide chicken, rice, and broccoli between plates. Top chicken with pan sauce. Serve with any remaining lime wedges on the side. TIP: If you want extra heat, top chicken with a pinch of remaining chili flakes.