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
12 ounce
Cauliflower Rice
2 clove
Garlic
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
Tasted awesome! That plum-dijon glaze really pops. We did 6 servings at once, and the vegetables were plentiful, so we realized too late that we should have split them into 3 baking sheets instead of 2, so our onions came out overdone and the carrots a bit underdone, but they were delicious and the kids had second helpings of veggies. I call that a win!
This was really delicious and a GREAT size portion of food! Only note would be to potentially season the vegetables with thyme too - they felt a little bland next to the super flavorful chicken.
Loved this. The plum Dijon glaze could have been doubled, but overall fantastic 👌
This dinner took quite awhile to prepare, to peel and cut up all the vegetables, but I liked all ingredients. There could have been more plum sauce in the packet as it was very thin on the chicken. I prefer dinners that might take less time.
This is a great recipe, but we found that the mustard overpowered the plum sauce. Our suggestion is to either fix the ratio between the plum sauce and mustard or only use one of them to make the sauce. If we make this recipe again, I will try it with just the plum sauce and some Chinese mustard, starting with a small amount and adding additional mustard until we find the right ratio for us.
I love the plum flavor. The plum has no high fructose corn syrup, that's good. There are so many roast veggies, a lot of food, I love, love this meal.
This is really good and the plum dijon flavor is really good. The rice seems to be the issue lately. A previous meal and this meal, the rice did not turn out. It was crunchy and the one for this meal had too much water.
Really enjoyed it, had to add seasonings to the veggies for more flavor. Would have liked a bit more glaze for the chicken, but I really enjoyed it as is.
Liked the tangy plum sauce. Seemed strange to have rice and potatoes for this dish.
The glaze was excellent. Other than the fact I was shorted two ingredients, this was a great dish. (I received a credit for the potatoes and rice)
