Hello fresh apricot miso chicken recipes - Main course

Author: Damon Vaughn  

It’s drizzled all over seared chicken cutlets, then served with zesty rice and tender green beans. This one comes together in mere 5 minutes with aromatic scallion and ginger, umami-packed miso sauce concentrate, sweet honey, rich butter, and tangy lime juice.

Apricot Miso Chicken with Chili Lime Broccoli & Ginger Rice

Apricot Miso Chicken with Chili Lime Broccoli & Ginger Rice
Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious upgrade this week: a glossy apricot jam, miso, and lime-spiked pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted broccoli tossed with lime zest and chili flakes and ginger-scented rice pair perfectly with the saucy chicken. Get ready for a flavor explosion.
Provided by: HelloFresh
Total time: 30 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 1 thumb Ginger
  • 8 ounce Broccoli Florets
  • 1 unit Lime
  • ½ cup Jasmine Rice
  • 10 ounce Chicken Cutlets
  • 2 tablespoon Apricot Jam
  • 1 unit Miso Sauce Concentrate
  • 1 teaspoon Chili Flakes
  • Kosher Salt
  • Pepper
  • 1 teaspoon Vegetable Oil
  • 2 teaspoon Olive Oil
  • 1 tablespoon Butter
Nutrition:
  • Calories: 580 kcal
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrate: 70 g
  • Sugar: 17 g
  • Protein: 35 g
  • Fiber: 4 g
  • Cholesterol: 115 mg
  • Sodium: 310 mg
How to cook:
  1. • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lime.
  2. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, 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 until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
  3. • While rice cooks, toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
  4. • Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a plate.
  5. • Add remaining ginger to same pan over medium-high heat. (TIP: If pan is dry, add another drizzle of olive oil.) Cook until fragrant, 30 seconds. • Stir in jam, miso sauce concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.
  6. • Fluff rice with a fork and season with salt and pepper. Toss broccoli with lime zest and chili flakes to taste. • Divide chicken, rice, and broccoli between plates. Top chicken with pan sauce. Serve with any remaining lime wedges on the side. TIP: If you want extra heat, top chicken with a pinch of remaining chili flakes.
Notes: Apricot-Sumac Chicken Recipe, Apricot-Sumac Chicken Recipe | HelloFresh ; Meat. 10 oz Chicken cutlets ; Canned Goods. 2 Unit chicken stock concentrate ; Condiments. 1 Unit apricot jam ; Pasta &

Cook With Me | Hello Fresh Miso Apricot Ginger Chicken!

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Hello Fresh Miso Apricot Chicken!

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Honey Miso Chicken with Ginger Rice & Sesame Sriracha Green Beans

Honey Miso Chicken with Ginger Rice & Sesame Sriracha Green Beans
Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in mere 5 minutes with aromatic scallion and ginger, umami-packed miso sauce concentrate, sweet honey, rich butter, and tangy lime juice. It’s drizzled all over seared chicken cutlets, then served with zesty rice and tender green beans. If you find yourself licking the plate clean, we won’t judge.
Provided by: HelloFresh
Total time: 30 minutes
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 15
Ingredients:
  • 2 unit Scallions
  • 1 unit Lime
  • 1 thumb Ginger
  • 6 ounce Green Beans
  • 1 tablespoon Sesame Seeds
  • ¾ cup Jasmine Rice
  • 10 ounce Chicken Cutlets
  • 1 unit Miso Sauce Concentrate
  • 2 teaspoon Honey
  • 1 teaspoon Sriracha
  • Kosher Salt
  • Pepper
  • 2 teaspoon Olive Oil
  • 1 teaspoon Vegetable Oil
  • 2 tablespoon Butter
Nutrition:
  • Calories: 710 kcal
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Carbohydrate: 83 g
  • Sugar: 12 g
  • Protein: 34 g
  • Fiber: 4 g
  • Cholesterol: 130 mg
  • Sodium: 390 mg
How to cook:
  1. • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp; quarter lime.
  2. • Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30-60 seconds. • Add rice and stir to coat. Stir in 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
  3. • While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil; season with salt and pepper. • Roast on top rack until tender and lightly browned, 12-15 minutes. • Carefully toss with half the sriracha (save the rest for serving) and as many sesame seeds as you like.
  4. • Meanwhile, pat chicken* dry with paper towels. Season lightly 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.
  5. • Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger; cook, stirring occasionally, until slightly softened, 1-2 minutes. • Stir in miso sauce concentrate, honey, ¼ cup water (1/3 cup for 4 servings), and a squeeze of lime juice. Simmer until sauce is reduced by half, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
  6. • Fluff rice with a fork; stir in lime zest and season with salt. • Divide rice, chicken, and green beans between plates. Top chicken with sauce and scallion greens. Drizzle with remaining sriracha if desired. Serve with remaining lime wedges on the side.
Notes: Miso Apricot Chicken Recipe, No need to be chicken about making this delicious, saucy meal. Crispy chicken cutlets are drizzled with an umami-packed sauce of apricot jam, miso broth,

Amazing Apricot Chicken with Fingerling Potatoes and Green Beans

Amazing Apricot Chicken with Fingerling Potatoes and Green Beans
Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.
Provided by: HelloFresh
Total time: 35 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 12 ounce Fingerling Potatoes
  • 6 ounce Green Beans
  • 1 unit Shallot
  • 12 ounce Chicken Breasts
  • ¼ ounce Thyme
  • 2 tablespoon Apricot Jam
  • 5 tablespoon Balsamic Vinegar
  • 1 unit Chicken Stock Concentrate
  • 4 teaspoon Olive Oil
  • 1 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 550 kcal
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Carbohydrate: 51 g
  • Sugar: 20 g
  • Protein: 40 g
  • Fiber: 8 g
  • Cholesterol: 135 mg
  • Sodium: 290 mg
How to cook:
  1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).
  2. Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) Return to oven and roast until veggies are tender and crisped, 12-15 minutes.
  3. Meanwhile, halve and peel shallot. Mince one half; save the other for another use. (For 4 servings, mince whole shallot.)
  4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
  5. Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and half the vinegar (all the vinegar for 4 servings). Simmer until syrupy, 1 minute. Stir in 2 TBSP water (⅓ cup for 4) and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce is very thick.
  6. Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.
Notes: Miso Apricot Chicken Recipe, Miso Apricot Chicken Recipe | HelloFresh ; Meat. 10 oz Chicken cutlets ; Produce. 12 oz Carrots. 1 clove Garlic. 1 Thumb ginger. 1 Unit lime. 2 Unit scallions.

Sweet ’n’ Spicy Apricot Chicken with Green Beans & Garlic Rice

Sweet ’n’ Spicy Apricot Chicken with Green Beans & Garlic 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 green beans. Fruity flavor with a dash of heat? This combo can’t be beat!
Provided by: HelloFresh
Total time: 25 minutes
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 11
Ingredients:
  • 1 clove Garlic
  • 6 ounce Green Beans
  • ½ cup Jasmine Rice
  • 10 ounce Chicken Cutlets
  • 1 unit Apricot Jam
  • 12 milliliters Ponzu Sauce
  • 1 teaspoon Sriracha
  • 1 tablespoon Cooking Oil
  • 2 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 580 kcal
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Carbohydrate: 57 g
  • Sugar: 14 g
  • Protein: 33 g
  • Fiber: 2 g
  • Cholesterol: 140 mg
  • Sodium: 390 mg
How to cook:
  1. • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim green beans if necessary.
  2. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, 3⁄4 cup water (1 1⁄2 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.
  3. • Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
  4. • While green beans roast, 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.
  5. • Add jam, ponzu, Sriracha, and 1⁄4 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.
  6. • 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, green beans, and rice between plates. Spoon sauce over chicken and serve.
Notes: Calories in Hello Fresh Apricot Miso Chicken and Nutrition Facts, There are 580 calories in 1 serving of Hello Fresh Apricot Miso Chicken. Get full nutrition facts for other Hello Fresh products and all
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