with Broccoli & Garlic Brown Rice
**Now with more chicken and rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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 broccoli. Fruity flavor with a dash of heat? This combo can’t be beat!
Allergens
Utensils
Tags
Ponzu Sauce
12 milliliters
Apricot Jam
1 unit
Brown Rice
1.25 cup
Garlic
1 clove
Broccoli
1 unit
Chicken Cutlets
12 ounce
Jasmine Rice
cup
Sriracha
1 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
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. Cut broccoli into bite-size pieces 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, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 6.
Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
While broccoli roasts, 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, 5-7 minutes per side. TIP: If chicken cutlets are on the thicker side, reduce heat to medium and cover; cook 7-9 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, broccoli, and rice between plates. Spoon sauce over chicken and serve.
760
kcal
Calories
26
g
Fat
10
g
Saturated Fat
82
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
490
mg
Sodium
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