[SIDE VEG DOUBLE GREEN BEANS] Protein Smart Apricot Dijon Soy Glazed Chicken with White Rice & Roasted Green Bean & Carrot Jumble

• In a small pot, combine rice, 1¼ cups water (2¼ 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.

Trim, peel, and cut carrot on a diagonal into ½-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).

• Trim green beans if necessary. Mince or grate garlic. Roughly chop peanuts. • Once carrot have roasted 15 minutes, remove baking sheet from oven. Add green beans, garlic, and a drizzle of oil to empty side of baking sheet (for 4, divide between two baking sheets; roast on top and middle racks) and carefully toss. Return baking sheet to top rack and roast until veggies are tender and browned, 10-12 minutes. • Once veggies are done, toss on baking sheet to combine. (For 4, carefully transfer green beans to sheet with carrot and toss to combined.)

Keep covered off heat until ready to serve.

• In a small bowl, combine jam, mustard, 1 tsp soy sauce, and 2 tsp hot water (2 tsp soy sauce and 4 tsp hot water). Lightly season with salt and pepper. Set aside.

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.)

• Pat chicken cutlets dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken cutlets are about ½ inch thick. Season all over with salt and pepper. (TIP: For seamless timing, start chicken cutlets when rice has 10 minutes remaining!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken cutlets; cook until browned and cooked through, 5-7 minutes per side. Turn off heat. • Spoon glaze over chicken cutlets in pan to warm through, 30-60 seconds, turning chicken cutlets to thoroughly coat.