Hot Honey Chicken
with Rice & Lemony Roasted Veggies
Sugar and spice and everything nice; that’s what these hot honey pork chops are made of! Hot honey is swirled with peach jam, butter, and lemon juice in a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Zucchini
1 unit
Lemon
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
½ ounce
Hot Honey
1 unit
Peach Jam
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Zest and quarter lemon.
• In a small pot, combine 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 a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. • Remove sheet from oven. Carefully toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. • Let veggies cool 2 minutes; transfer to a medium bowl. Toss with lemon zest and chili flakes to taste.
• Meanwhile, pat pork* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate to rest.
Swap in chicken* for pork; cook 3-5 minutes per side.
• In pan used for pork, stir together hot honey, jam, stock concentrates, 1⁄4 cup water (1⁄2 cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. • Transfer pork to pan with sauce; turn to coat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. • Divide rice, veggies, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
