Coconut Yuzu Chicken with Carrots and Rice

Steps

Before you cook

1. 1

   Preheat oven to 425 °F (220 °C). Let preheat for at least 10 minutes. Prepare a baking sheet with foil and cooking spray.

   Start 10-minute timer

Start the Carrots

2. 2

   Place carrots, 2 tsp. olive oil, a pinch of salt, and Asian garlic, ginger & chile seasoning (use less if spice-averse) on the prepared baking sheet. Massage oil and seasonings into carrots. Spread into an even layer on one side of the sheet.

3. 3

   Roast carrots in the hot oven for 10 minutes.

   Start 10-minute timer

Prepare the Chicken

4. 4

   While carrots roast, in a mixing bowl, combine mayonnaise and half the soy sauce (reserve remaining soy sauce for rice). Set aside.

5. 5

   Pat chicken dry. Season both sides with a pinch of salt and pepper.

6. 6

   Evenly top chicken with the mayonnaise mixture, then press the coconut gently onto the top to adhere.

Finish the Carrots and Chicken

7. 7

   After 10 minutes, carefully remove the baking sheet from the oven. Place chicken on the empty side of the sheet and spray with cooking spray. Caution: sheet will be hot.

   Start 10-minute timer
8. 8

   Roast in the hot oven until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, about 15-20 minutes.

   Start 15-minute timer
9. 9

   Carefully remove from oven and stir orange sauce (to taste) into carrots until coated. Use a utensil as the sheet will be hot.

Heat Rice and Finish Dish

10. 10

    Carefully massage rice in the bag to break up any clumps and remove from packaging.

11. 11

    In a microwave-safe bowl, combine rice, remaining soy sauce, 2 tsp. olive oil, and a pinch of salt.

12. 12

    Microwave uncovered until heated through, 2-3 minutes. Carefully remove from microwave and let rest for 2 minutes. Fluff rice with a fork.

    Start 2-minute timer
13. 13

    To serve, top chicken with yuzu sauce. Bon appétit!