Garlic Roasted Chicken Breast and Teriyaki Glazed Mushroom
with Sesame Roasted-Carrot Rice- Soy
- Wheat
- Sesame
- Sulphites
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Mushrooms
1 unit(s)
Carrot
2 unit(s)
Green Onion
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
1 unit(s)
Honey
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt, half the Asian Sesame Spice Blend and pepper.
- When hot, add chicken. Sear for 1-2 minutes per side, until golden.
- Transfer chicken to an unlined baking sheet. Rinse and wipe out pan. Roast in the middle of the oven for 12-14 min, until cooked through.**
- While chicken cooks, peel, then halve carrot lengthwise. Cut into 1/4-inch thick half moons.
- Reheat the same pan over medium-low.
- WHen hot, add 1/2 tbsp (1 tbsp) oil, 2 tbsp (1/4 cup) water, carrots and remaining Asian Sesame Spice Blend.
- Cook, for 5-7 min stirring often until carrot is tender and liquid has absorbed.
- Transfer to a bowl and cover to keep warm.
- While carrots cook, thinly slice mushrooms.
- Thinly slice green onions.
- Let the chicken rest on a cutting board for 5 min before slicing.
- While chicken rests, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add mushrooms. Season with salt and pepper. Cook, for 3-5 min stirring often until tender and golden.
- Remove pan from heat. Stir in teriyaki sauce, honey and 1 tbsp (2 tbsp) water.
- Fluff rice with a fork. Stir in half the green onions and carrots.
- Thinly slice chicken.
- Divide rice between plates.
- Top with chicken.
- Spoon mushroom teriyaki sauce overtop.
- Sprinkle remaining green onions overtop.
If you've opted to get chicken breasts, sear 1-2 minutes per side, then decrease the roast time to 12-14 min.**
