Honey-BBQ Chicken
plus Garlicky Rice with Zucchini & Black Beans
Seasoned with honey and fiery, flavorful harissa powder, our sweet and spicy BBQ sauce elevates tender pork chops to new heights. The succulent chops are served with garlicky rice tossed with zucchini and black beans that soak up all the extra flavor. With a sprinkling of fresh scallions over top, this hearty meal is one you’ll keep coming back for!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
2 unit
Scallions
1 unit
Zucchini
1 unit
Black Beans
½ cup
White Rice
10 ounce
Chicken Cutlets
1 tablespoon
Harissa Powder
4 tablespoon
BBQ Sauce
2 teaspoon
Honey
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-45 seconds. • Add rice, ¾ cup water (1½ 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 serve.
• While rice cooks, trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces. • Drain and rinse beans.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• Pat pork* dry with paper towels and season all over with 1 tsp harissa powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure harissa powder—we sent more!) • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and let rest at least 3 minutes. Wipe out pan and let cool slightly.
Swap in chicken for pork. Cook chicken until cooked through, 3-5 minutes per side; transfer to a cutting board.
• While pork cooks, in a small bowl, whisk BBQ sauce, honey, 1 tsp harissa powder, 1 TBSP water, ¼ tsp sugar (2 tsp harissa powder, 2 TBSP water, and ½ tsp sugar for 4 servings), a pinch of salt, and pepper to combine. (Reserve remaining harissa powder for another use.)
• In pan used for pork, bring sauce and ¼ cup water (⅓ cup for 4 servings) to a simmer over medium heat. Cook, stirring occasionally, until slightly reduced, 1-2 minutes. (If glaze seems too thick, add water 1 tsp at a time.) • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• Fluff rice with a fork; stir in zucchini and beans. Taste and season with salt and pepper if desired. • Slice pork crosswise. • Divide rice between plates. Top with pork. Drizzle honey-BBQ sauce over pork; top with scallion greens. Serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
