Zesty Honey-Lemon Chicken
with Savoury Rice and Zucchini
Highlighting the tasty pairing of honey and lemon, this comforting chicken dish hits all the right notes without a fussy technique to bog you down. The holy trinity of onions, celery and carrots lend their savouriness to the rice and tones down the sweet tartness of the sauce!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 unit
Lemon
2 tbsp
Honey
1 tsp
Garlic Powder
¾ cup
Basmati Rice
200 g
Zucchini
113 g
Mirepoix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened slightly, 2-3 min. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Add rice, half the broth concentrate, half the garlic powder and 1 1/4 cups water (dbl for 4 ppl), then stir to combine. Cover and bring to a simmer over high. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Add honey, half the flour, lemon juice, remaining broth concentrate and 1/3 cup warm water (dbl for 4 ppl) to a small bowl, then whisk until smooth. (NOTE: This is your honey-lemon sauce.)
Heat a large non-stick pan over medium-high heat. Meanwhile, pat chicken dry with paper towels. Add chicken, half the remaining garlic powder and remaining flour to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
While chicken roasts, carefully wipe the same pan clean, then heat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec. Transfer zucchini to a plate. Cover to keep warm. Carefully wipe the pan clean.
When chicken is almost done, heat the same pan over medium-high. When hot, add honey-lemon sauce, then bring to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 30 sec. Season with salt and pepper, to taste. Remove the pan from heat. Add lemon zest, 1 tbsp butter (dbl for 4 ppl) and any juices from the baking sheet with chicken, then stir until butter melts.
Fluff rice with a fork. Thinly slice chicken. Divide rice between plates. Top with zucchini, then chicken. Spoon honey-lemon sauce over chicken.
