Sweet Soy Chicken Cutlets

Name: Sweet Soy Chicken Cutlets with a Roasted Sweet Potato & Pepper Jumble
Yield: 2 servings
Ingredients: 2 Potato; 1 unit Long Green Pepper; 1 clove Garlic; 4 tbsp Sweet Soy Glaze; 1 Lime; 10 oz Chicken Cutlets; 2 unit Scallions; 1 Bell Pepper; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp

with a Roasted Sweet Potato & Pepper Jumble

By Recipe0 System

Raise your hand if the biggest question of your week is always, “What the heck am I eating for dinner?!” We’re right there with you. But we’ve got you covered: The answer to that question is pretty delicious. We’re serving up succulent chicken cutlets with a side of roasted sweet potatoes, bell pepper, and poblano all tossed in garlicky lime butter. To finish things off, the chicken is drizzled with a ridiculously delicious soy-spiked pan sauce. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Potato
1 unit Long Green Pepper
1 clove Garlic
4 tbsp Sweet Soy Glaze
1 Lime
10 oz Chicken Cutlets
2 unit Scallions
1 Bell Pepper
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Core, deseed, and dice poblano and bell pepper into ½-inch pieces. Dice sweet potatoes into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4, divide between 2 sheets; roast sweet potatoes on top rack and peppers on middle rack.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
2

Meanwhile, zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

In a small bowl, combine 2½ TBSP sweet soy glaze, 2 TBSP water, ½ tsp sugar, and a squeeze of lime juice. (For 4 servings, use 5 TBSP sweet soy glaze, 4 TBSP water, and 1 tsp sugar.) (Be sure to measure the sweet soy glaze; we sent more.)
3

Pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a plate.
4

Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
5

Wipe out pan used for chicken; heat over medium-high heat. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, 1-2 minutes.

Pour in sauce and cook until slightly thickened, 1-2 minutes. Turn off heat.
6

Once veggies are done, carefully toss with garlic lime butter; season generously with salt and pepper.

Divide veggies and chicken between plates. Top chicken with sauce. Garnish with scallion greens. Serve with remaining lime wedges on the side.

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