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Peach BBQ-Rubbed Chicken With Lemon Green Beans and Garlic Rice

Yields2 Servings

 1 clove garlic
 ½ cup Jasmine rice
 10 oz chicken breasts or thighs
 1 tbsp sweet and smoky BBQ seasoning* *Note: Several brands offer sweet and smoky rubs, including McCormick. If you care to prepare your own, try: 8 parts smoked paprika, 6 parts granulated sugar, 2 parts garlic powder, 0.5 (half) parts black pepper, 1 part dry mustard, 1 part ground cumin, 1 part ground ginger.
 1 lemon
 6 oz green beans
 1 unit peach jam
 1 unit chicken stock concentrate
 2 tsp cooking oil
 2 tbsp butter (contains milk)
 1 tsp olive oil
 Salt and pepper to taste
1

Step 1:
Preparation: Adjust the oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce. Peel and mince the garlic, then zest and quarter the lemon.

2

Step 2:
Cook the Rice: Heat a drizzle of oil in a small pot over medium-high heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15-18 minutes.
Keep covered off the heat until ready to serve.

3

Step 3:
Roast the Green Beans: While the rice is cooking, trim the green beans if needed. Toss the green beans on a baking sheet with a drizzle of olive oil, salt and pepper.
Roast on the top rack until browned and tender, about 12-15 minutes.

4

Step 4
Cook the Chicken**: Meanwhile, pat the chicken dry with paper towels. Season all over with BBQ seasoning, salt, and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-6 minutes per side. Tip: Lower the heat if the chicken begins to brown too quickly. Turn off the heat and transfer the chicken to a plate. Wipe out the pan.
**Note: Chicken is fully cooked when the internal temperature reaches 165°F.

5

Step 5:
Make the Sauce: Return the same pan to medium-high heat. Add ¼ cup of water (1⁄3 cup for 4 servings), peach jam, stock concentrate, and juice from half a lemon. Bring to a simmer and cook until the sauce is reduced and thickened, about 2-3 minutes. Turn off the heat and stir in 1 tablespoon of butter
(2 tablespoons for 4 servings) until melted. Season with salt and pepper. Return the chicken to the pan and turn it a few times to coat in the sauce.

6

Step 6:
Finish and Serve: Fluff the rice with a fork; stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and season with salt and pepper.
Toss the green beans with lemon zest. Divide the rice, green beans, and chicken between plates. Spoon any remaining sauce from the pan over the chicken. Serve with the remaining lemon wedges on the side.

Nutrition Facts

0 servings

Serving size