Cal Smart Honey Chicken Breasts
with Roasted Carrots and Garlicky Rice
Sweet and savoury meet in our honey-glazed chicken breasts with roasted carrots. Bold garlic, zesty green onions and sweet honey lighten up this swap on takeout.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Carrot
1 unit
Green Onion
1 unit
Garlic, cloves
2 tbsp
Honey
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
2 tsp
Sriracha
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 425°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.
Add carrots and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-20 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. While chicken bakes, add honey mixture to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min.
When chicken is done, transfer to a cutting board and let rest for 3-5 min, Thinly slice chicken. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with carrots, chicken and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.
