Dijon Pepper Jam Chicken

Name: Dijon Pepper Jam Chicken with Garlicky Zucchini & Rice
Total time: 20 min
Yield: 2
Cuisine: North America
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; Salt; Pepper; Cooking Oil; Butter

with Garlicky Zucchini & Rice

Recipe Development TeamPublished on May 30, 2023

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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).

Tags:

New

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories550 kcal

Fat20 g

Saturated Fat8 g

Carbohydrate57 g

Sugar13 g

Dietary Fiber1 g

Protein37 g

Cholesterol130 mg

Sodium470 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.

Instructions

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°.