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Cherry-Lime Rickey Chicken

Cherry-Lime Rickey Chicken

with Juniper, Barley, and Bok Choy

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The classic gin rickey is a cocktail beloved for its simplicity—tart lime, botanical gin, and effervescent club soda compose its characteristic flavors. We’re adding sweet cherries to the flavor profile in this cocktail-inspired dish. Juniper, the spice that gives gin its unique flavor, lends a citrusy, almost pine-y flavor to the chicken

Allergens:Wheat

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Chicken Breasts

5 ounce

Cherries

1 unit

Lime

1 teaspoon

Ground Juniper

1 bunch

Mint

8 ounce

Baby Bok Choy

¾ cup

Barley

(ContainsWheat)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2497.848 kJ
Calories597 kcal
Fat15 g
Saturated Fatnull g
Carbohydrate66 g
Sugarnull g
Dietary Fiber15 g
Protein51 g
Sodiumnull 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
Pot
Strainer
Zester
Large Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Cook the barley: in a medium pot, bring 3 cups water, the barley, and a large pinch of salt to a boil. Reduce to a simmer and cook for 35-40 minutes, until tender. Drain

2

Meanwhile, prep your ingredients: chop the mint leaves, reserving a few leaves for garnish. Zest the lime, then cut into 8 wedges. Trim and quarter the bok choy. Pit the cherries: remove the stems, then cut each cherry in half. Using the tip of a paring knife, remove the pits. Roughly chop the cherries.

3

Heat ½ tablespoon oil in a large pan over medium-high heat. Add the bok choy to the pan and cook 2-3 minutes per side, until softened and slightly charred. Season with salt and pepper and set aside.

4

Cook the chicken: in the same pan, heat another ½ tablespoon oil over medium-high heat. Season the chicken on all sides with salt, pepper, and juniper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through. Set aside and cover to keep warm.

5

Make the cherry-lime sauce: heat ½ tablespoon oil in the same pan over medium heat. Add half the cherries to the same pan over medium heat. Cook, tossing, for 1-2 minutes, until softened. Add the stock concentrate, lime zest,1 cup water, and half the chopped mint to the pan. Bring to a boil, then reduce to a simmer for 3-4 minutes, until sauce is jammy. Remove pan from heat, then stir in the remaining chopped mint. Season with salt and pepper

6

When the barley is ready, divide between plates. Top with the bok choy, chicken, and cherry-lime sauce. Garnish with the remaining cherries, lime wedges, and reserved mint leaves. Enjoy!