Honey Ancho Chicken
with Scallion Rice and Lemony Green Beans
We’re always brainstorming new ways to make chicken-for-dinner more awesome. Our favorite way to take things up a notch? A delicious, lick-your-plate-clean pan sauce. This week, pan-seared chicken breasts are coated in a particularly addicting glaze. It’s sweet, savory, and smoky thanks to secret flavor weapon ancho chili powder. On the side, there’s crispy roasted green beans doused with lemon and scallion-studded rice. Don’t be chicken--try it!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
2 unit
Lemon
1 cup
Jasmine Rice
24 ounce
Chicken Breasts
12 ounce
Green Beans
1 teaspoon
Ancho Chili Powder
2 unit
Chicken Stock Concentrate
1 ounce
Honey
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest lemons until you get 1 tsp; quarter lemons
Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook for 30 seconds. Add rice, 1½ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a plate and cover to keep warm.
While chicken cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until lightly browned and tender, about 12 minutes. Remove from oven; toss with lemon zest.
Add ancho chili powder, stock concentrates, honey, ⅓ cup water, and juice from 2 lemon wedges to same pan used to cook chicken. Simmer over medium-high heat until sauce has reduced by half, 1-2 minutes. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.
Fluff rice with a fork; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.
