Glazed Apricot Dijon Chicken & Rice

• While carrot roasts, in a small pot, combine rice, 3⁄4 cup water(1 1⁄2 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.

• While rice cooks, trim green beans if necessary. Peel and mince or grate garlic. Roughly chop peanuts. • Once carrot has roasted 15 minutes, remove sheet from oven. Carefully toss green beans and garlic on opposite side with a drizzle of oil. (For 4 servings, leave carrot roasting; toss green beans and garlic on a second sheet and roast on middle rack.) Return to top rack and roast until veggies are tender and browned, 10-12 minutes. • Once veggies are done, toss together on baking sheet to combine. (For 4, carefully transfer green beans and garlic to sheet with carrot and toss to combine.)

• While veggies roast, in a small bowl, combine jam, mustard, 2 tsp hot water, and 1 tsp soy sauce (4 tsp hot water and 2 tsp soy sauce for 4 servings). Lightly season with salt and pepper. Set aside.

• Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with salt and pepper. TIP: For seamless timing, start chicken when rice has 10 minutes remaining! • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Turn off heat. • Spoon glaze over chicken in pan; turn chicken to thoroughly coat, 30-60 seconds.