Glazed Apricot Dijon Chicken & Rice
with Roasted Carrot, Green Bean & Peanut Jumble
- Peanuts
- Soy
- Wheat
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!
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
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 1⁄2-inch-thick pieces. Toss carrot 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 carrot will finish cooking in Step 3).
• 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.
• 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°.
