Garlicky Fig-Glazed Chicken Breasts
with Butter Pan Veggies- Soy
- Milk
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Peanuts
- Triticale
Ingredients: Chicken breast • Zucchini • Carrot • Parboiled rice • Sugar snap peas • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Parboiled Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 unit(s)
Zucchini
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 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 stock powder, 1 1/4 cups (2 1/2 cups) water, and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.*
- To the boiling water, stir in rice, then reduce heat to med-low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Trim sugar snap peas.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork chops dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 1-2 min per side until golden, then transfer pork to a foil-lined baking sheet. Reserve fat in pan.
- Spoon fig spread over pork chops and spread in an even layer.
- Bake in the middle of the oven for 10-12 min, until lightly charred and cooked through.**
- While chicken bakes, reheat the same pan (with residual fat) over medium.
- Add carrots, zucchini, and 1/3 cup (1/2 cup) water. Cook for 2-4 min, stirring often until liquid has abosrbed and veggies begin to soften.
- Add snap peas, and 1 tbsp (2 tbsp) butter. Season with remaining garlic salt. Cook, stirring often for 1-2 min until butter is melted and veggies are tender-crisp.
- Fluff rice with a fork.
- Divide rice, pork and veggies between plates.
- Pour any pork juices from baking dish over rice.
If you've opted to get chicken, before starting, preheat the oven to 450°F.
Prep and sear chicken breasts in the same way the recipe instructs you to prep and sear pork chops, then increase the roast time to 10-12 min.**
