Sweet ’n’ Spicy Apricot Chicken
with Broccoli & Garlic Cauliflower 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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
8 ounce
Broccoli
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Sriracha
12 ounce
Cauliflower Rice
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Once garlic is fragrant, add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Keep covered off heat until ready to finish. (Save jasmine rice for another use.)
• 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 (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.
Stir 1 TBSP butter (2 TBSP for 4) into cauliflower rice. Season with salt and pepper.
Chicken is fully cooked when internal temperature reaches 165º.
