Peachy Keen BBQ-Rubbed Chicken
with Lemony Green Beans & Garlic Rice
- Milk
Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in just three minutes with savory chicken stock, tangy lemon juice, rich butter, and sweet peach jam. It’s drizzled all over BBQ-rubbed pork chops, then served with fluffy rice and zesty green beans. If you find yourself licking the plate clean, we won’t judge.
Ingredients
1 clove
Garlic
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Lemon
6 ounce
Green Beans
1 unit
Peach Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Zest and quarter lemon.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and 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. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, pat pork dry with paper towels. Season all over with BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken or salmon for pork. Cook chicken until cooked through, 4-6 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
• Return same pan to medium-high heat. Add ¼ cup water (1⁄3 cup for 4 servings), jam, stock concentrate, and juice from half the lemon. Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Return pork to pan and turn a few times to coat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Toss green beans with lemon zest. • Divide rice, green beans, and pork between plates. Spoon any remaining sauce from pan over pork. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-smoky BBQ rub paired with the peach-jam pan sauce is a winning combination 🍑; some found the peach flavor subtle against the BBQ seasoning, while others felt the sauce was a touch too sweet or tart — adjust lemon juice and jam to taste.
- Ease of prep: This comes together quickly and is easy to prepare; a few noted the sauce can reduce and burn fast, so watch it closely and pull it off the heat as soon as it thickens.
- Suggestions: Use less lemon juice in the sauce if you prefer a milder tang, and consider adding a little brown sugar to help it thicken. The lemon zest on the green beans was widely praised — don't skip it! Double the garlic in the rice for extra flavor.
- Leftovers: This dish reheats well; the garlic rice was a particular hit and keeps nicely for next-day lunches.
- Portions: Green beans ran short for several customers — roast an extra handful if you love your veggies, and a few also wished for more rice.
Reviews from our home cooks
I have historically never been a fan of chicken and one reason this program appealed to me was the potential of learning to cook it different ways in hopes of discovering a way to enjoy it. This recipe was a success! I really enjoyed the tang of the barbeque seasoning under the slightly sweet and tangy peach (and lemon) and the lemony green beans have already become the "only way" to eat green beans from previous HF kits. I also often steer clear of white rice but I had never before had so many tempting variations before enrolling here. This was my first go with the garlic - and under the peachy-keen sauce? I could have went for another serving!
Loved the combo of the smokey BBQ blend as a dry rub along with the sweet peach jam sauce.
This had a lot of flavor! Super easy to cook and the garlic rice had just enough flavor to add to the flavored chicken. So good!!
This meal is a new favorite. Everything especially the bbq-rubbed chicken and the peachy flavored pan sauce. However, their is never enough green beans for two people.
I love BBQ chicken and I love peaches, but this just didn't hit the mark. The sweet & smoky bbq seasoning tasted more like a southwest seasoning than a bbq seasoning. Additionally, the sauce was ok, but the peach flavor felt kind of hidden by the salty, umami flavor of the chicken stock (which usually doesn't happen when I've made other hello fresh fruit pan sauces in the past). Overall, still decent, but not anything I would get again.
YUM! The seasoning should be sold separately because it is just that good. And then, when you mix it with the sauce...OMG! Also, I will be making my rice this way from now on! The hint of garlic and the butter at the end elevated the "plain old" rice to something you crave.
This has to be our FAVORITE meal we have gotten so far. Seriously, I hate peach anything, and I could have drank this sauce. It was that good. My kids even ate every bit of this meal!
Chicken was savory. The touch of lemon on the green beans.
Really liked this. Mark as a favorite. Great flavor & easy to prepare.
I loved the sauce on top of the meat. It made the meal. The lemon zest on the green beans could be scaled back a bit. It made them a little bitter.
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