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Category: Complete Meal

Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

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in a Creamy Burst Tomato Sauce with Parsley & Chives

Yield: 2

Adapted from:Hello Fresh

Scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together
Prep: 5 Cook: 35

  • 1lemon
  • green herb blend
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • ¼cup parmesan cheese
  • 1clove garlic
  • 4oz grape tomatoes
  • 8oz scallops
  • 6TBS crème fraîche
  • 1chili pepper
  • salt & pepper
  • 1tsp olive oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry all produce.

Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems, roughly chop leaves. Thinly slice chives. Mince chili.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels, season generously all over with salt and pepper.

Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side. Turn off heat, transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Make sauce:

Heat a large drizzle of olive oil in the same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2- to 3-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Add garlic and remaining garlic herb butter, cook until fragrant, 1 minute.

Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water, and juice from half the lemon. Simmer until slightly thickened, 2- to 3-minutes.

Finish pasta:

Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce.

Add scallops along with any resting juices, and half the chives and chopped parsley.

Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper.

Tip: If you like things spicy, stir in half the chili.

Serve:

Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.

Chicken Orzo Dinner

Chicken Orzo Dinner

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with Cheesy Roasted Zucchini and Tomato

Yield: 2

Adapted from: Hello Fresh

Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
Prep: 5 Cook: 30

  • 1zucchini
  • 1Roma tomato
  • 1TBS Italian seasoning
  • 4oz orzo pasta
  • 12oz chicken breasts
  • 4oz fresh mozzarella
  • 1lemon
  • ¼oz parsley
  • ¼cup panko breadcrumbs
  • ¼cup parmesan cheese
  • salt & pepper
  • 1tsp olive oil


Preheat and prep:

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBS olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies and cook pasta:

Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Butterfly chicken:

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

Cook chicken and prep:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.

Broil veggies:

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden-brown, cheese is melted, and veggies are tender, 3- to 5-minutes.

Finish and plate:

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.

Creamy Shrimp Tagliatelle

Creamy Shrimp Tagliatelle

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with Heirloom Tomatoes, Garlic, and Chili

Yield: 2

Adapted from: Hello Fresh

Fresh tagliatelle, with shrimp and heirloom tomatoes.
Prep: 5 Cook: 20

  • 2cloves garlic
  • 2scallions
  • 4TBS sour cream
  • 1lemon
  • 1Thai chili
  • 10oz heirloom grape tomatoes
  • 12oz shrimp
  • 8oz tagliatelle pasta
  • salt & pepper
  • olive oil
  • butter


Prep:

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Finely mince chili, removing seeds and ribs for less heat. Halve tomatoes. Cut lemon into wedges. Rinse shrimp and pat dry with a paper towel.

Cook shrimp:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic,scallionwhites, and chili (to taste). Cook until fragrant, about 30 seconds. Add shrimp and cook, tossing, until starting to turn pink but not quite cooked through, 1- to 2-minutes. Season with salt and pepper.

Boil pasta:

Once water is boiling, add tagliatelle to pot.

Tip: If any noodles are stuck together, separate them first.

Cook, stirring occasionally, until al dente, 4- to 5-minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Cook tomatoes:

Meanwhile, add tomatoes to pan with shrimp. Cook, tossing, until wilted and juicy, 2- to 3-minutes. Season with salt and pepper. Remove from heat and set aside until pasta is ready.

Tip: If you like it spicy, add any remaining chili (to taste) at this point.

Toss pasta:

Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and 2 TBS butter. Toss to combine and melt butter. Season with salt and pepper.

Finish and serve:

Remove pan from heat and stir in sour cream, a squeeze of lemon, and as much pasta cooking water as needed to create a saucy consistency. Season with salt and pepper. Divide between plates or bowls and garnish with scallion greens. Serve with lemon wedges

Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

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with Blistered Tomatoes and Potato Wedges

Yield: 2

Adapted from: Hello Fresh

A new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes
Prep: 10 Cook: 35

  • 12oz Yukon potatoes
  • 2Roma tomatoes
  • ½cup panko breadcrumbs
  • 1tsp dried oregano
  • 1tsp paprika
  • ½cup mozzarella cheese
  • 12oz chicken breasts
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce.

Preheat oven to 425°F.

Cut potatoes into ½-inch-thick wedges, like steak fries.

Core and quarter tomatoes.

Roast veggies:

Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

Make panko crust:

Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Season chicken:

Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

Coat chicken:

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

Bake chicken and serve:

Bake chicken until meat is cooked through and topping is golden-brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Sweet Chili Pork & Cabbage Stir-Fry

Sweet Chili Pork & Cabbage Stir-Fry

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with Cilantro & Crispy Fried Onions

Yield: 2

Adapted from: Hello Fresh

Garlicky ground pork, simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. Tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 2tsp ponzu sauce
  • 1tsp garlic powder
  • cilantro
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • 5tsp rice wine vinegar
  • 10oz ground pork
  • 4oz red cabbage and carrot mix
  • 1oz crispy fried onions
  • salt & pepper
  • cooking oil
  • butter


Cook rice:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, 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.

Make sauce:

While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and 2-3 tsp vinegar.

Tip: If you like a sweeter sauce, stir in a pinch of sugar.

Cook pork:

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1- to 2-minutes.

Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

Finish & serve:

Stir red cabbage and carrot mix into pan with pork, cook until just tender, 2- to 3-minutes. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork, stir in 1 TBS butter until melted.

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems, roughly tear and sprinkle over bowls. Serve.

Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

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with Mozzarella Zucchini Rounds & Scallion Couscous

Yield: 2

Adapted from: Hello Fresh

Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40

  • 1zucchini
  • 2scallions
  • 1lemon
  • 1TBS Tuscan heat spice
  • 10oz chicken cutlets
  • ½cup Israeli couscous
  • 1oz chicken stock concentrates
  • ¼cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 2TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast zucchini:

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 14-16 minutes.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large 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 chicken to a plate. Wipe out pan.

Make scallion couscous:

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallionwhites, cook until softened, 1 minute. Add couscous, stir until toasted, 30 seconds. Add ¾ cup water, half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Broil zucchini & make sauce:

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes.

Tip: Watch carefully to avoid burning.

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water, and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream and 1 TBS butter. Season with salt and pepper. Turn off heat.

Finish & serve:

Add 1 TBS butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous, stir to combine.

Tip: If couscous seems dry, add a splash of water.

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.

Tuscan Heat Spice
1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, 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.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.

Curry Chicken Over Lime Rice

Curry Chicken Over Lime Rice

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with Roasted Zucchini & Apricot Chutney

Yield: 2

Every Plate

Homemade apricot chutney with curry-marinated chicken breasts for sweet and savory flavors in every juicy bite. It’s perfectly complemented by fluffy ginger lime rice and tender roasted zucchini. Sweet and savory.
Prep:10 Cook: 20

  • 1TBS curry powder
  • 2cloves garlic
  • 11-inch thumb ginger
  • 2oz sour cream
  • 10oz chicken breasts
  • 1zucchini
  • ½cup basmati rice
  • 1TBS apricot Jam
  • lime
  • salt & pepper
  • cooking oil
  • butter


Prep:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Reserve ¼ tsp curry powder in a small bowl. Peel and very finely chop garlic. Zest and quarter lime. Peel and very finely chop ginger. In a medium bowl, combine sour cream, half the garlic, remaining curry powder, 1 TBS olive oil, 1 tsp salt, and juice from half the lime. Pat chicken dry with paper towels and season all over with salt. Add to bowl with marinade and turn to coat. Set aside to marinate.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 15-18 minutes.

Cook Rice:
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger and cook, stirring, until fragrant, 30-60 seconds. Add rice, 3/4 cup water, 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.

Make Chutney:
To bowl with reserved curry powder, add jam, 1/2 tsp garlic, 1/2 tsp ginger, and juice from remaining lime. Season with salt and pepper, stir to combine.

Cook Chicken:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.

Serve:
Fluff rice with a fork, stir in 1 TBS butter and a pinch of lime zest. Taste and season with salt if desired. Divide rice between plates and top with chicken. Drizzle chicken with apricot chutney and sprinkle with remaining lime zest. Serve roasted zucchini on the side.