Express
Yuzu Apricot Chicken
and snow pea rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cooked White Rice
- 4 oz. Snow Peas
- 2 oz. Yuzu Dipping Sauce
- 1 oz. Apricot Preserves
- ⅗ oz. Butter
- ⅕ fl. oz. Tamari Soy Sauce
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Pepper
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.
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Nutrition (per serving)
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Calories510
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Carbohydrates47g
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Net Carbs44g
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Fat18g
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Protein35g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Microwave
- 1 Plate
Before You Cook
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with garlic and parsley seasoning and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Cook the Snow Peas
Trim ends off snow peas. Halve widthwise.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add snow peas and a pinch of salt to hot pan. Stir occasionally until snow peas are tender, 6-8 minutes. -
3 Add the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, soy sauce, 1/4 tsp. salt, and butter to hot pan with snow peas. Stir occasionally until combined and rice is heated through, 1-2 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add yuzu, garlic pepper, apricot preserves, and 1 Tbsp. water to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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