Tropical-Glazed Chicken Breasts
with Garlic Rice, Crisp Marinated Veggies & Smoky Mayo
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Find a place in the sun at suppertime. Pan-cooked to golden in a dusting of warm, smoky holiday spices, these chicken breasts bask in the rays of a tropical-themed glaze. It channels sweet, sticky goodness with a swish of pineapple juice and honey. Meanwhile, sliced mini peppers and shards of celery soak up a sweet-shape marinade made with red wine vinegar and garlic. Serve over fluffed rice, with spiced mayo on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Mini sweet peppers
- 2 Garlic cloves
- 2 Celery stalks
- 30ml Pineapple juice
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 160g White rice
- 14g Honey
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Sulphites
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
6 g
Sodium
630 mg
Total Carb
81 g
Sugars
10 g
Protein
47 g
Fibre
6 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. In the final min., add the pineapple juice and ½ the honey. Cook, spooning the sauce over the chicken, until glazed.
Make the marinated vegetables
Meanwhile, thinly slice the sweet peppers crosswise, discarding the stems and seeds. Thinly slice the celery crosswise on an angle. In a large bowl, combine the vinegar, remaining garlic and honey, 2 tbsp oil (double for 4 portions) and S&P. Add the sweet peppers and celery; toss well.
Make the smoky mayo
In a small bowl, combine the mayo, remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and marinated vegetables. Serve the smoky mayo on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
