Peachy Keen BBQ-Rubbed Chicken
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Peachy Keen BBQ-Rubbed Chicken

Peachy Keen BBQ-Rubbed Chicken

with Lemony Green Beans & Garlic Rice

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.

Calorie Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 clove


½ cup

White Rice

10 ounce

Chicken Cutlets

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 unit


6 ounce

Green Beans

1 unit

Peach Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories620 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate65 g
Sugar16 g
Dietary Fiber5 g
Protein37 g
Cholesterol135 mg
Sodium290 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.


Small pot
Baking Sheet
Paper Towel
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Zest and quarter lemon.

Cook Rice

• 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.

Roast Green Beans

• 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.

Cook Pork

• 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 for pork; cook until browned and cooked through, 3-5 minutes per side.

Make Sauce

• 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.

Finish & Serve

• 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°.