Main Course · Serves 2
with Broccoli & Garlic Cauliflower Rice
This chicken dinner is a little bit sweet, a little bit spicy, and all around tasty! Juicy chicken cutlets are drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. On the side, there’s fluffy, aromatic garlic rice, plus tender roasted broccoli. Fruity flavor with a dash of heat? This combo can’t be beat!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Once garlic is fragrant, add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Keep covered off heat until ready to finish. (Save jasmine rice for another use.)
Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
While broccoli roasts, pat chicken* dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken cutlets are on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side.
Transfer chicken to a cutting board to rest.
Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to same pan over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Slice chicken crosswise on a diagonal.
Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.
Stir 1 TBSP butter (2 TBSP for 4) into cauliflower rice. Season with salt and pepper.
Chicken is fully cooked when internal temperature reaches 165º.
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