Dijon Pepper Jam Chicken
with Garlicky Zucchini & Rice
- Milk
What makes this chicken sweet AND tangy? A delicious blend of Dijon mustard and red pepper jam—the perfect saucy combo to drape over a juicy chicken breast. And since the sauce really steals the show, we paired your chicken with garlicky sautéed zucchini and fluffy, buttery rice to swipe up any extra swangy sauce (that’s right, we just gave this sauce a cool nickname).
Ingredients
1 unit
Basmati Rice
10 ounce
Chicken Breasts
1 unit
Zucchini
2 clove
Garlic
1 unit
Chicken Stock Concentrate
1 unit
Dijon Mustard
1 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, 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, 5-6 minutes per side. Transfer to a cutting board. Reserve pan.
While chicken cooks, wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons. Peel and finely chop garlic.
Heat pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper and cook, stirring occasionally, until browned and tender, 3-4 minutes (reduce heat if zucchini is browning too quickly). Add half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat. Transfer to a plate; cover to keep warm.
Heat same pan over low heat; add remaining garlic and cook, stirring, until fragrant, 30 seconds. Add stock concentrate, mustard, jam, and ¼ cup water (⅓ cup for 4 servings); stir to combine. Cook until thickened, 1-2 minutes more. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.
Slice chicken crosswise. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice, chicken, and zucchini between plates; drizzle chicken with pan sauce.
Chicken is fully cooked when internal temperature reaches 165°.
