with Broccoli & 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 broccoli. Fruity flavor with a dash of heat? This combo can’t be beat!
Allergens
Utensils
Tags
Garlic
1 clove
Broccoli
1 unit
Jasmine Rice
0.5 cup
Chicken Cutlets
10 ounce
Apricot Jam
1 unit
Ponzu Sauce
12 milliliters
Sriracha
1 teaspoon
Salt
Pepper
Cooking Oil
Butter
• 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, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. 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, 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 1⁄4 cup water (1/3 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. ***Poultry is fully cooked when internal temperature reaches 165°.***
600
kcal
Calories
23
g
Fat
9
g
Saturated Fat
57
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
38
g
Protein
135
mg
Cholesterol
440
mg
Sodium
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Broccoli & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
