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 Dec 2025- Flavor: Many loved the sweet-and-savory peach BBQ sauce, though some found it too tangy or wanted more peach flavor 🍑.
- Ease of prep: Quick and simple to make, with clear instructions; a few found timing tricky or chicken hard to cook evenly.
- Suggestions: Consider doubling the peach jam for a stronger fruit flavor, and adjust lemon to taste in the sauce.
- Portions: Some wanted more green beans; others felt rice serving was too large compared to other components.
- Texture: Air fry green beans for crispiness; ensure chicken is pounded evenly for better cooking.
