In this dish, our seared chicken gets a sweet pan sauce of honey, fresh orange juice, browned butter, and pepitas (or pumpkin seeds) cooked in the reserved fond from the chicken for added savory flavor. A verdant side of roasted zucchini is elevated with our take on elote—a creamy, flavorful mix of mayo, cotija, and more beloved in Mexican street food.
Ingredients (Serves 4)
4 Boneless, Skinless Chicken Breasts
1 cup Jasmine Rice
1 Navel Orange
2 Zucchini
4 Tbsps Butter
2 Tbsps Raw Pepitas
¼ cup Mayonnaise
2 Tbsps Grated Cotija Cheese
2 Tbsps Honey
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Utensils
Knife
Cutting Board
Estimated Calories per serving: 740
These meals can also be found on BlueApron.com.