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Hot Honey Chicken

Hot Honey Chicken

with Rice & Lemony Roasted Veggies

Sugar and spice and everything nice; that’s what these hot honey pork chops are made of! Hot honey is swirled with peach jam, butter, and lemon juice in a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!

Tags:
Protein Smart
Spicy
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 Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

1 unit

Zucchini

1 unit

Lemon

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

½ ounce

Hot Honey

1 unit

Peach Jam

2 unit

Chicken Stock Concentrate

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories690 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber5 g
Protein37 g
Cholesterol135 mg
Sodium560 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.

Utensils

Peeler
Zester
Small pot
Baking Sheet
Paper Towel
Large Pan
Medium Bowl

Instructions

Prep
1

• 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 dice carrots into 1⁄2-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Zest and quarter lemon.

Cook Rice
2

• 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 cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Veggies
3

• Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. • Remove sheet from oven. Carefully toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. • Let veggies cool 2 minutes; transfer to a medium bowl. Toss with lemon zest and chili flakes to taste.

Cook Pork
4

• Meanwhile, pat pork* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate to rest.

Swap in chicken* for pork; cook 3-5 minutes per side.

Make Sauce
5

• In pan used for pork, stir together hot honey, jam, stock concentrates, 1⁄4 cup water (1⁄2 cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. • Transfer pork to pan with sauce; turn to coat.

Finish and Serve
6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. • Divide rice, veggies, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.