Honey and Chili-Garlic Chicken
with Brown Rice and Veggie Skillet RiceCalories
:
650 kcalProtein
:
50g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Cashews
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Tree nuts
- Fish
- Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
1 cup
Quick Cook Brown Rice
56 g
Kale, chopped
1 unit(s)
Zucchini
113 g
Mirepoix
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Chili-Garlic Sauce
(May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Tree nuts, Fish, Crustaceans)
1 unit(s)
Honey
Nutrition Values
Calories650 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein50 g
Cholesterol125 mg
Sodium340 mg
Potassium1400 mg
Calcium125 mg
Iron3.5 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.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Small Bowl
•Baking Sheet
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a medium pot, add 1 3/4 cups (3 1/4 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Meanwhile, juice, then zest lime.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- Finely chop kale [discarding any large ribs.
- Peel, then mince or grate garlic.
3
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper, if you like.
- When hot, add 1/2 tbsp (1 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- While chicken sears, in a small bowl, combine chili-garlic sauce, honey, lime juice and half the garlic.
4
- Transfer chicken to an unlined baking sheet. Spread 1/2 tbsp glaze over chicken.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
5
- While chicken cooks, reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, mirepoix, zucchini, kale and remaining garlic. Season with salt and pepper, if you like. Cook for 3-4 min, stirring often until tender-crisp.
- While veggies cook, fluff rice with a fork.
- Add rice to pan with veggies. Stir to combine. salt and peper?
6
- Thinly slice chicken.
- Divide rice between bowls/ plates.
- Top with chicken.
- Spoon remaining glaze and sprinkle cashews over top.
