with Green Beans & Garlic Rice
This chicken dinner is a little bit sweet, a little bit spicy, and all around tasty! Juicy chicken cutlets are drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. On the side, there’s fluffy, aromatic garlic rice, plus tender roasted green beans. Fruity flavor with a dash of heat? This combo can’t be beat!
Allergens
Utensils
Tags
Ponzu Sauce
12 milliliters
Green Beans
6 ounce
Apricot Jam
1 unit
Garlic
1 clove
Chicken Cutlets
12 ounce
Jasmine Rice
0.75 cup
Sriracha
1 teaspoon
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Trim green beans if necessary.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
While green beans roast, pat chicken* dry with paper towels. Season all over with 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. TIP: If chicken cutlets are on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side.
Transfer chicken to a cutting board to rest.
Add jam, ponzu, Sriracha, and ¼ cup water (⅓ cup for 4 servings) to same pan over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Slice chicken crosswise on a diagonal.
Divide chicken, green beans, and rice between plates. Spoon sauce over chicken and serve.
730
kcal
Calories
24
g
Fat
9
g
Saturated Fat
78
g
Carbohydrate
14
g
Sugar
2
g
Dietary Fiber
44
g
Protein
155
mg
Cholesterol
450
mg
Sodium
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