Honey-Teriyaki Chicken Cutlet

with bok choy and edamame rice

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 4)

  • 20 oz. Boneless Skinless Chicken Breast Cutlet
  • 16 oz. Cooked White Rice
  • 10 oz. Sliced Bok Choy
  • Info
    5 oz. Edamame
  • Info
    2 fl. oz. Teriyaki Glaze
  • Info
    1½ oz. Roasted Garlic & Herb Butter
  • 1 fl. oz. Honey
  • Info
    2 tsp. Umami Seasoning
  • 1 tsp. Garlic Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Microwave-Safe Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

    In one provided tray, combine bok choy, edamame, half the garlic salt (reserve remaining for rice), and 2 tsp. olive oil. Cover with foil.

    Bake covered in hot oven, 15 minutes.

    While vegetables bakes, continue recipe.

  2. 2

    Prepare Chicken and Add Rice

    Pat chicken dry, and season both sides with umami seasoning. Place chicken in second provided tray and top with 2 tsp. olive oil.

    After 15 minutes, carefully remove vegetables tray from oven and drain any excess liquid.

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice and remaining garlic salt to vegetable tray. Stir to combine and cover with foil. Tray will be hot! Use a utensil.

  3. 3

    Bake Meal and Make Sauce

    Bake both trays (chicken uncovered, vegetables and rice covered) in hot oven until rice is heated through and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    While meal bakes, in a microwave-safe bowl, combine honey and teriyaki glaze. Cover with a damp paper towel. Microwave until hot, 20-30 seconds.

    Carefully remove from microwave and stir in half the butter (reserve remaining for rice) until melted and combined.

    Carefully remove trays from oven. Stir remaining butter into rice and vegetables until melted. Tray will be hot! Use a utensil.

    To serve, top rice and vegetables with chicken and garnish with sauce. Bon appètit!

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