Tangy Plum Dijon–Glazed Chicken
with Thyme Roasted Root Vegetables & Cauliflower Rice
Sweet, tangy, and all-around delicious—that’s the super-flavorful glaze you’ll drizzle over tonight’s juicy seared chicken cutlets. Sweet plum jam and zingy mustard balance each other out perfectly. On the side are simple, tasty thyme roasted root vegetables (carrots, potatoes, and red onion) to allow the chicken and sauce to take center stage. And boy, do they ever steal the show!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
12 ounce
Carrots
1 unit
Red Onion
2 clove
Garlic
¾ cup
Jasmine Rice
1 unit
Plum Jam
2 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
1 teaspoon
Dried Thyme
12 ounce
Riced Cauliflower
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
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. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. • Toss potatoes, carrots, onion, and garlic on a baking sheet with a drizzle of oil, salt, and pepper. (For 4, divide between two baking sheets; roast on top and middle racks.) Roast on top rack until veggies are browned and tender, 20-25 minutes.
• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Swap in cauliflower rice for jasmine rice. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a large pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (Save jasmine rice for another use.)
• In a small bowl, combine plum jam and mustard. Set aside. • Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with thyme, 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. Turn off heat. • Spoon plum mustard glaze over chicken in pan.
• Divide rice between shallow bowls. Top with glazed chicken and roasted veggies in separate sections. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
