Glazed Apricot Dijon Chicken & Rice
with Roasted Carrot, Broccoli & Peanut Jumble
The key to a sauce that’ll have you licking the plate? Finding the right balance of sweet, salty, and tangy. Here, we’re using a mix of sweet apricot jam, sharp Dijon mustard, and salty, savory soy sauce to make a glaze for juicy chicken cutlets. Garlicky roasted carrots and green beans, plus white rice and a peanut garnish, complete the dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrots
6 ounce
Green Beans
2 clove
Garlic
1 ounce
Peanuts
(Contains: Peanuts)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Apricot Jam
2 teaspoon
Dijon Mustard
½ cup
White Rice
10 ounce
Chicken Cutlets
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
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 a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread out across entire sheet). Roast on top rack for 15 minutes (the carrots will finish cooking in Step 3).
• While carrot roasts, in a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• 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 ½ 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.
• Fluff rice with a fork. • Divide rice between plates or shallow bowls. Top with glazed chicken and veggie jumble in separate sections. Sprinkle peanuts over veggies and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the apricot glaze on the chicken, though some found it could use more depth. Consider doubling the sauce for extra flavor 🍲.
- Ease of prep: Most found it easy to cook, with some suggesting roasting the chicken alongside veggies for simplicity.
- Suggestions: Add flavor to the rice (try lemon, garlic, or ginger) and consider using low-sodium soy sauce or coconut aminos.
- Portions: Several mentioned receiving only one small carrot; adding extra carrots would improve the veggie balance.
- Veggies: The garlic-roasted green beans and carrots were a hit; some found peanuts a nice touch.
