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
Ponzu Sauce
12 milliliters
Apricot Jam
1 unit
Jasmine Rice
0.5 cup
Garlic
1 clove
Broccoli
2 unit
Chicken Cutlets
10 ounce
Sriracha
1 teaspoon
Cooking Oil
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
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. 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, 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 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 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.
650
kcal
Calories
23
g
Fat
9
g
Saturated Fat
66
g
Carbohydrate
16
g
Sugar
5
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
520
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 Broccoli & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
