Tangy Plum Dijon–Glazed Chicken
with Thyme Roasted Root Vegetables & Cauliflower Rice
- Milk
Sweet, tangy, and all-around delicious—that’s the super-flavorful glaze you’ll drizzle over tonight’s juicy seared chicken cutlets. Sweet plum jam and zingy mustard balance each other out perfectly. On the side are simple, tasty thyme roasted root vegetables (carrots, potatoes, and red onion) to allow the chicken and sauce to take center stage. And boy, do they ever steal the show!
Ingredients
1 unit
Plum Jam
1 unit
Red Onion
12 ounce
Potatoes
12 ounce
Carrot
1 teaspoon
Dried Thyme
2 clove
Garlic
12 ounce
Cauliflower Rice
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. • Toss potatoes, carrots, onion, and garlic on a baking sheet with a drizzle of oil, salt, and pepper. (For 4, divide between two baking sheets; roast on top and middle racks.) Roast on top rack until veggies are browned and tender, 20-25 minutes.
• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Swap in cauliflower rice for jasmine rice. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a large pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (Save jasmine rice for another use.)
• In a small bowl, combine plum jam and mustard. Set aside. • Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with thyme, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat. • Spoon plum mustard glaze over chicken in pan.
• Divide rice between shallow bowls. Top with glazed chicken and roasted veggies in separate sections. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy plum-Dijon glaze, though some wished for more sauce to coat the chicken and rice 🍗.
- Ease of prep: Several found it quick and simple to make, while others felt the veggie prep took longer than expected.
- Suggestions: Consider seasoning the veggies with thyme too; many found roasted root vegetables bland without extra spices.
- Portions: Generous veggie servings, but some wanted more chicken and sauce; others felt rice and potatoes together was too starchy.
- Leftovers: Plentiful vegetable portions often led to leftovers, which some appreciated for work lunches.
