Honey Ancho Chicken

Name: Honey Ancho Chicken with Scallion Rice and Lemony Green Beans
Yield: 2 servings
Ingredients: 4 unit Scallions; 2 Lemon; 1 cup Rice; 24 oz Chicken Breast; 12 oz Green Beans; 1 tsp Chili Powder; 2 unit Chicken Stock Concentrate; 1 oz Honey; 1 tbsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Scallion Rice and Lemony Green Beans

By Recipe0 System

We’re always brainstorming new ways to make chicken-for-dinner more awesome. Our favorite way to take things up a notch? A delicious, lick-your-plate-clean pan sauce. This week, pan-seared chicken breasts are coated in a particularly addicting glaze. It’s sweet, savory, and smoky thanks to secret flavor weapon ancho chili powder. On the side, there’s crispy roasted green beans doused with lemon and scallion-studded rice. Don’t be chicken--try it!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 unit Scallions
2 Lemon
1 cup Rice
24 oz Chicken Breast
12 oz Green Beans
1 tsp Chili Powder
2 unit Chicken Stock Concentrate
1 oz Honey
1 tbsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest lemons until you get 1 tsp; quarter lemons
2

Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook for 30 seconds. Add rice, 1½ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
3

While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a plate and cover to keep warm.
4

While chicken cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until lightly browned and tender, about 12 minutes. Remove from oven; toss with lemon zest.
5

Add ancho chili powder, stock concentrates, honey, ⅓ cup water, and juice from 2 lemon wedges to same pan used to cook chicken. Simmer over medium-high heat until sauce has reduced by half, 1-2 minutes. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.
6

Fluff rice with a fork; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.

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