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Chutney-Glazed Chicken and Sticky Rice Bowls

Chutney-Glazed Chicken and Sticky Rice Bowls

with Marinated Purple Cabbage, Mango and Cucumber
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
700 kcal
Protein
: 
45g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Crustaceans
  • Mustard
  • Sesame
  • Egg
  • Soy
  • Sulphites
  • Tree nuts
  • Fish
  • Gluten
  • Milk
  • Wheat
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Mango Chutney

(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

1 unit(s)

Mini Cucumber

1 unit(s)

Mango

56 g

Red Cabbage, shredded

¾ cup

Sticky Rice

(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)

1 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

3.5 g

Black Sesame Seeds

(Contains: Sesame May be present: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish)

Not included in your delivery

1.25 tbsp

Oil*

½ tbsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories700 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate95 g
Sugar31 g
Dietary Fiber4 g
Protein45 g
Cholesterol125 mg
Sodium790 mg
Trans Fat0.5 g
Potassium950 mg
Calcium50 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Toast sesame seeds
2
  • Meanwhile, heat a large non-stick pan over medium. 
    When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
Cook chicken
3
  • Line a baking sheet with parchment paper. 
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Increase heat to medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to the prepared baking sheet. Roast in the middle of the oven for 7-9  min, until cooked through.**
  • Carefully remove chicken from the oven, and top with half the mango chutney (use all for 4 servings). Return to the oven for 2-3 min, until chutney thickens slightly. 
Prep
4
  • Meanwhile, peel, pit, then cut mango into 1/4-inch slices.
  • Halve cucumber, then cut into 1/4-inch half moons. 
  • To a small bowl, add vinegar, 1/2 tbsp (1 tbsp) sugar and 1/2 tbsp (1 tbsp) warm water. Season with salt, then whisk to combine. 
Marinate cabbage
5
  • To a medium bowl, add cabbage and 1 tsp (2 tsp) oil. Season with salt, then using your hands, massage the cabbage. Set aside. 
Finish and serve
6
  • Add half the sweet vinegar mixture and half the sesame seeds to the rice. Stir gently to combine. 
  • Slice chicken. 
  • Divide rice between bowls.
  • To one side of the bowl, top rice with chicken.
  • Allow everyone to choose their toppings of mango, cucumber and cabbage.
  • Season veggies with remaining sweet vinegar mixture, if desired.
  • Sprinkle with sesame seeds. 

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