Tangy Plum Dijon–Glazed Chicken
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Tangy Plum Dijon–Glazed Chicken

Tangy Plum Dijon–Glazed Chicken

with Thyme Roasted Root Vegetables & Cauliflower Rice

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!

Protein Smart
Calorie Smart

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

Total Time40 minutes
Prep Time15 minutes


serving amount

12 ounce


12 ounce


1 unit

Red Onion

2 clove


¾ cup

Jasmine Rice

1 unit

Plum Jam

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

1 teaspoon

Dried Thyme

12 ounce

Cauliflower Rice

Not included in your delivery



3 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories610 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate73 g
Sugar27 g
Dietary Fiber11 g
Protein39 g
Cholesterol120 mg
Sodium440 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.


Baking Sheet
Small pot
Small Bowl
Plastic Wrap
Meat Mallet
Large Pan
Paper Towel


Prep & Roast Veggies

• 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.

Make Rice

• 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.)

Cook & Glaze Chicken

• 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°.