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Apricot Ponzu Chicken

Apricot Ponzu Chicken

with Ginger Lime Rice & Roasted Green Beans

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Chicken is always a dinner winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by drizzling chicken cutlets with a swoon-worthy pan sauce of apricot jam, citrusy ponzu, garlic, ginger, and butter. On the side, there’s aromatic jasmine rice and tender roasted green beans. (Pssst—those sides would be equally delicious with the pan sauce.) You’d be chicken not to try it!

Tags:Calorie Smart
Allergens:FishSoyWheatMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

1 clove

Garlic

1 unit

Lime

6 ounce

Green Beans

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

2 tablespoon

Apricot Jam

18 milliliters

Ponzu Sauce

(ContainsFish, Soy, Wheat)

Not included in your delivery

Salt

Pepper

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate63 g
Sugar17 g
Dietary Fiber4 g
Protein33 g
Cholesterol135 mg
Sodium400 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic. Zest and quarter lime.

2

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger and cook, stirring, until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

3

• While rice cooks, toss green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 10-12 minutes.

4

• While green beans roast, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of 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. Remove pan from heat to cool slightly.

5

• Return same pan to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add ¼ cup water (1⁄3 cup for 4 servings), jam, and ponzu. Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.

6

• Fluff rice with a fork and stir in as much lime zest as you like. Season with salt to taste. • Slice chicken crosswise. • Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce. Serve with any remaining lime wedges on the side.