Spicy Honey Chicken

Name: Spicy Honey Chicken with Cumin-Roasted Carrots & Cilantro Lime Rice
Total time: 40 min
Yield: 2
Cuisine: Latin
Ingredients: 10 ounce Chicken Cutlets; 1 unit Shallot; 1 unit Lime; 1 teaspoon Cumin; 1 unit Chicken Stock Concentrate; 12 ounce Carrots; 2 clove Garlic; ¼ ounce Cilantro; ½ cup Jasmine Rice; ¾ ounce Mike’s Hot Honey®; 2 teaspoon Olive Oil; 1 tablespoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Cumin-Roasted Carrots & Cilantro Lime Rice

Recipe Development TeamPublished on March 24, 2020

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Boneless and skinless does not mean flavorless, at least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a truly magical pan sauce. Hot honey, lime juice, rich chicken stock, and butter mingle to create a condiment you’ll want to drizzle over everything (and now you can!). Speaking of, we’re serving up cumin-spiced carrots and cilantro lime rice on the side. Get ready for your mind to be blown.

Tags:

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 unit

Shallot

1 unit

Lime

1 teaspoon

Cumin

1 unit

Chicken Stock Concentrate

12 ounce

Carrots

2 clove

Garlic

¼ ounce

Cilantro

½ cup

Jasmine Rice

¾ ounce

Mike’s Hot Honey®

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate71 g

Sugar17 g

Dietary Fiber6 g

Protein33 g

Cholesterol135 mg

Sodium370 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.

Instructions

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince half the shallot. Mince garlic. Zest and halve lime. Mince cilantro. • 4 SERVINGS: Mince whole shallot. Zest 1 lime and halve both.

• Toss carrots on a baking sheet with a large drizzle of olive oil, salt, pepper, and cumin. • Roast on middle rack until browned and tender, 20-25 minutes.

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Melt 2 TBSP butter. Use 1½ cups water.

• Meanwhile, pat chicken* 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 chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat. • Transfer chicken to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan to medium-high heat. Add shallot and remaining garlic; cook, stirring, until softened, 30 seconds. • Stir in stock concentrate, half the hot honey (save the rest for serving), 2 TBSP water, and lime juice to taste. Simmer until thick and glossy, 1-3 minutes. • Turn off heat and stir in 1 TBSP butter. Season with salt and more lime juice if desired. • Return chicken to pan and turn to coat in sauce. • 4 SERVINGS: Use 4 TBSP water.

• Fluff rice with a fork. Stir in lime zest and half the cilantro; season with salt and pepper. Divide rice, chicken, and carrots between plates. • Drizzle carrots with remaining hot honey if desired. Sprinkle everything with remaining cilantro. • Cut any remaining lime into wedges and serve on the side.