Chicken with Cranberry-Apple Chutney
with Wild Rice and Sugar Snap Peas- Soy
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Chicken breasts • Gala apple • Sugar snap peas • Wild rice medley (parboiled rice, wild rice) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Dried cranberries (cranberries, sugar, sunflower oil) • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Wild Rice Medley
1 unit(s)
Gala Apple
4 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
113 g
Sugar Snap Peas
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
28 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, roughly chop dried cranberries.
- Peel apple, then cut into 1/4-inch pieces.
- To a small pot, add apples, dried cranberries and 1/2 cup (1 cup) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 6-8 min, stirring occasionally, until soft and most of the liquid has evaporated.
- Using a masher, mash chutney until apples have broken down slightly.
- Stir in cranberry spread.
- Meanwhile, trim sugar snap peas.
- Roughly chop spinach.
- Reheat the same pan (from step 2) over medium.
- Add sugar snap peas and 1/4 cup water (use same for 4 servings). Cook for 3-4 min, scraping up any browned bits from the bottom of the pan, until tender-crisp. Remove the pan from heat. Stir in half the garlic spread. Season with salt and pepper.
- Once rice is tender, fluff with a fork. Stir in remaining garlic spread and spinach.
- Thinly slice chicken.
- Divide rice, sugar snap peas and chicken between plates.
- Top chicken with cranberry-apple chutney.
