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Sweet ’n’ Smoky Chicken Cutlets

Sweet ’n’ Smoky Chicken Cutlets

with Cherry Ancho BBQ Sauce, Green Beans & Pineapple Rice

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Barbecue chicken just got even better thanks to a few secret ingredients from our chefs. These thinly-sliced chicken cutlets are coated in a sauce that combines barbecue spices with cherry jam, pineapple juice, and ancho chili powder. The result is something as succulently sweet as it is smoky. Plus, it pairs brilliantly with buttered green beans and the pineapple rice that continues the fruit theme.

Tags:Spicy
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

4 ounce

Pineapple

2 tablespoon

Cherry Jam

1 unit

Chicken Stock Concentrate

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 teaspoon

Ancho Chili Powder

5 teaspoon

White Wine Vinegar

½ cup

Basmati Rice

10 ounce

Chicken Cutlets

6 ounce

Green Beans

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Sugar

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate79 g
Sugar29 g
Dietary Fiber3 g
Protein34 g
Cholesterol150 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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Strainer
Small pot
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce (except green beans). Trim and thinly slice scallions, separating whites from greens. Drain pineapple over a small bowl, reserving juice. Stir jam, stock concentrate, BBQ Seasoning, half the vinegar, ¼ tsp chili powder (be sure to measure; you’ll use more later), and 2 tsp sugar into bowl with reserved pineapple juice. (For 4 servings, use all the vinegar, ½ tsp chili powder, and 3 tsp sugar.)

2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add pineapple and scallion whites. Cook, stirring occasionally, until just softened, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4), rice, salt, and pepper. 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.

3

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and ½ tsp chili powder (1 tsp for 4 servings; we sent more). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

4

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

5

Heat pan used for chicken over medium-high heat. Pour in jam mixture. Bring to a simmer and cook until thickened and glossy, 1-2 minutes (2-3 minutes for 4 servings). (TIP: It’s ready when it coats the back of a spoon.) Remove from heat and stir in 1 TBSP butter. Add chicken to pan and turn to coat in sauce. Season with salt and pepper.

6

Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle chicken with any remaining sauce. Garnish with scallion greens and serve.