Sweet & Spicy Glazed Chicken with Brown Rice, Avocado & Marinated Vegetables
600 Calories or Less

Sweet & Spicy Glazed Chicken

with Brown Rice, Avocado & Marinated Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    The flavor-packed glaze for tender bites of chicken is made from a simple combination of sweet honey, vinegar, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.

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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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.

    fresh
    ingredients
    Sweet & Spicy Glazed Chicken with Brown Rice, Avocado & Marinated Vegetables
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Brown Rice
    • 1 Tbsp Yuzu Kosho
    • 1 Avocado
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 tsps Honey
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Rice Vinegar
    • 1 Persian Cucumber
    • 3 oz Radishes
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; top with half the vinegar. Season with salt and pepper. In a separate bowl, combine the honey, yuzu kosho, remaining vinegar, and 2 tablespoons of warm water. Whisk to thoroughly combine.

    Cook the chicken & serve your dish
    3 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

    Tips from Home Chefs

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    Sweet & Spicy Glazed Chicken

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; top with half the vinegar. Season with salt and pepper. In a separate bowl, combine the honey, yuzu kosho, remaining vinegar, and 2 tablespoons of warm water. Whisk to thoroughly combine.

    Prepare the ingredients & make the glaze
    Cook the chicken & serve your dish
    3 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

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