Apricot-Soy Glazed Chicken & Rice Bowls
with Roasted Carrots, Green Beans & Toasted Peanuts
- Soy
- Wheat
- Peanuts
Tender pounded chicken meets sweet-savory apricot-soy glaze in this weeknight winner! Caramelized carrots and green beans roast to perfection while fluffy rice cooks. The star? A glossy glaze that transforms jam and soy sauce into liquid gold. Topped with crunchy peanuts for texture, this bowl delivers restaurant-worthy flavors with foolproof timing. Pure dinner theater!
Ingredients
3 ounce
Carrots
6 ounce
Green Beans
1 unit
Apricot Jam
½ cup
White Rice
⅓ tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 clove
Garlic
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss carrots on one side of baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, 15 minutes. (TIP: The carrots will continue to cook in Step 3!)
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Trim green beans if necessary. Mince or grate garlic. Roughly chop peanuts. • Once carrot have roasted 15 minutes, remove baking sheet from oven. Add green beans, garlic, and a drizzle of oil to empty side of baking sheet (for 4, divide between two baking sheets; roast on top and middle racks) and carefully toss. Return baking sheet to top rack and roast until veggies are tender and browned, 10-12 minutes. • Once veggies are done, toss on baking sheet to combine. (For 4, carefully transfer green beans to sheet with carrot and toss to combined.)
• In a small bowl, combine jam, mustard, 1 tsp soy sauce, and 2 tsp hot water (2 tsp soy sauce and 4 tsp hot water). Lightly season with salt and pepper. Set aside.
• Pat chicken cutlets dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken cutlets are about ½ inch thick. Season all over with salt and pepper. (TIP: For seamless timing, start chicken cutlets when rice has 10 minutes remaining!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken cutlets; cook until browned and cooked through, 5-7 minutes per side. Turn off heat. • Spoon glaze over chicken cutlets in pan to warm through, 30-60 seconds, turning chicken cutlets to thoroughly coat.
• Fluff rice with a fork and divide between plates or shallow bowls. Top with glazed chicken cutlets and veggie jumble in separate sections. Sprinkle peanuts over jumble and serve.
