Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
To elevate our fragrant vadouvan-coated chicken breasts, we’re serving a sweet-and-spicy dipping sauce made from honey and spiced tomato chutney—a combination of tomatoes, tart tamarind, spicy chiles, and more. It’s all served over a bed of rice and tender sautéed veggies, which get a bit of sweetness from golden raisins.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the lime crosswise.
In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil to keep warm.
**An instant-read thermometer should register 165°F.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the raisins and the juice of both lime halves; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.
Meanwhile, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the cooked rice topped with the cooked vegetables and sliced chicken. Garnish with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered