Apricot Ginger Chicken with Lime Rice and Roasted Broccoli

This one-pan chicken dinner is all about the sauce-a glossy, sweet-tangy blend of apricot jam, citrusy ponzu, garlic, ginger and a touch of butter. It coats tender chicken cutlets perfectly, while the sides of jasmine rice and roasted broccoli soak up every last drop.

With bright lime zest in the rice and garlicky roasted broccoli on the side, every bite is balanced and satisfying. Best of all, the whole meal comes together in about 30 minutes, making it a perfect weeknight win.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and mince ginger until you have 1 tablespoon (2 for 4 servings). Cut broccoli into bite-size pieces. Peel and mince or grate garlic. Zest and quarter the lime.
2. Melt 1 tablespoon butter (2 for 4 servings) in a small pot over medium-high heat. Add half the minced ginger; cook, stirring, until softened, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4) 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.
3. While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While broccoli roasts, pat chicken dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board. Remove pan from heat to cool slightly.
5. Return pan to medium heat. Add a drizzle of oil, minced garlic and remaining minced ginger; cook, stirring, until fragrant, about 30 seconds. Add jam, ponzu and ¼ cup water (⅓ cup for 4 servings). Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes. Remove from heat; stir in 1 tablespoon butter (2 for 4) and a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in as much lime zest as you like. Season with salt to taste. Slice chicken crosswise. Divide rice, chicken and broccoli between plates. Drizzle pan sauce over chicken. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this sauce works well with pork chops, tofu or even shrimp. Adjust cooking times accordingly.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice with a splash of rice vinegar.

Can I make this dish gluten-free?

Check your ponzu sauce label-many brands contain wheat. Use a gluten-free tamari and lime juice blend instead.