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Time
20 min
Level
Basic
Author
hellofresh

Chicken Cutlets with Scallion Sriracha Pesto | over Cilantro Rice with Ginger Soy Carrots

spicy
soy
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Bring ¾ cup water and a pinch of salt to a boil in a medium, lidded pot. Bring 2 TBSP butter to room temperature. Wash and dry all produce. Trim and thinly slice scallions. Peel and mince or grate ginger. Chop cilantro. Quarter lime. Trim and peel carrots, then cut diagonally into ½-inch-thick slices.
2
Once water is boiling, add rice to pot. Cover and reduce heat to low. Cook until tender, 12-15 minutes. Keep covered until ready to serve.
3
While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
4
Meanwhile, in a medium bowl, combine scallions, sesame oil, 1 tsp sugar, 1 TBSP olive oil, half the ginger, juice from 2 lime wedges, and sriracha (to taste). Season with salt and pepper. Taste and add more ginger or lime juice, if desired. In a small bowl, combine 1 TBSP softened butter and remaining ginger.
5
In a medium microwave-safe bowl, combine carrots and a splash of water. Cover with plastic wrap. Poke a few holes in the plastic wrap and microwave until tender, 4-6 minutes. Drain any excess liquid from bowl, then stir in ginger butter and soy sauce (to taste).
6
Stir cilantro and remaining softened butter into rice; season with salt and pepper. Divide rice and carrots between plates. Top rice with chicken and pesto. Serve with remaining lime wedges on the side for squeezing over.
Micro nutrients
Total weight
352.94g
Carbs
63.55g
Dietary fiber
4.45g
Sugar
7.39g
Fats
40.05g
Saturated
11.84g
Poly
4.41g
Mono
12.97g
Trans
0.44g
Proteins
39.88g
Calcium
20.18%
Iron
27.31%
Magnesium
13.4%
Vitamin A
469.35%
Vitamin C
48.41%
Vitamin B6
0mg
Vitamin D
1.4%
Sodium
108.31%
Potassium
31.03%
Cholesterol
130.69%
Percentages are based on a diet of 2000 calories a day.
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