Homemade apricot chutney with curry-marinated chicken breasts for sweet and savory flavors in every juicy bite. It\u2019s perfectly complemented by fluffy ginger lime rice and tender roasted zucchini. Sweet and savory.
\nPrep:10 Cook: 20<\/p>\n
Trim and slice zucchini<\/strong> crosswise into \u00bd-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, salt, pepper,<\/strong> and a pinch of chili flakes<\/strong><\/span> from your pantry if desired. Roast on top rack until browned and tender, 15-18 minutes.<\/p>\n Cook Rice:<\/strong> Make Chutney:<\/strong> Cook Chicken:<\/strong> Serve:<\/strong> 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\u2019s 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 \u00bdcup basmati rice 1TBS apricot Jam lime salt & pepper cooking oil butter Prep: Adjust rack to top position and preheat…<\/p>\n
\nPrep:<\/strong>
\nAdjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce. Reserve \u00bc tsp curry powder<\/strong> in a small bowl. Peel and very finely chop garlic.<\/strong> Zest and quarter lime.<\/strong> Peel and very finely chop ginger.<\/strong> In a medium bowl, combine sour cream,<\/strong> half the garlic,<\/strong> remaining curry powder,<\/strong> 1 TBS olive oil,<\/strong> 1 tsp salt,<\/strong> and juice from half the lime.<\/strong> Pat chicken<\/strong> dry with paper towels and season all over with salt.<\/strong> Add to bowl with marinade and turn to coat. Set aside to marinate.<\/p>\n
\nMeanwhile, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add 1 tsp ginger<\/strong> and cook, stirring, until fragrant, 30-60 seconds. Add rice,<\/strong> 3\/4 cup water,<\/strong> and a big pinch of salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until rice<\/strong> is tender, 15-18 minutes. Keep covered off heat until ready to serve.<\/p>\n
\nTo bowl with reserved curry powder,<\/strong> add jam,<\/strong> 1\/2 tsp garlic,<\/strong> 1\/2 tsp ginger,<\/strong> and juice from remaining lime.<\/strong> Season with salt<\/strong> and pepper,<\/strong> stir to combine.<\/p>\n
\nHeat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium heat. Add marinated chicken<\/strong> (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken<\/strong> begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken<\/strong> is cool enough to handle, thinly slice crosswise.<\/p>\n
\nFluff rice<\/strong> with a fork, stir in 1 TBS butter<\/strong> and a pinch of lime zest.<\/strong> Taste and season with salt<\/strong> if desired. Divide rice<\/strong> between plates and top with chicken.<\/strong> Drizzle chicken<\/strong> with apricot chutney<\/strong> and sprinkle with remaining lime zest.<\/strong> Serve roasted zucchini<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"