Crispy Chicken Cutlets with Seared Tomatoes

Ingredients: chicken thigh, tomatoes, lemon, rice, flour, onion, garlic, jalapeño, garlic powder, onion powder, chicken bouillon, green onions, salt, pepper, cumin, cayenne.

This meal kit contains

  • chicken thighs
  • seasoned flour
  • spice packet
  • tomatoes
  • white rice (1 cup)
  • lemon
  • minced garlic, onion, and jalapeño
  • green onions

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Heat a generous splash of oil (two or three spoonfuls) in a medium pot over medium-high heat. Add the minced garlic, onion, and jalapeño to the hot oil and cook, stirring frequently, for about 1 minute, until the mixture is very fragrant. Add the white rice and the spices to the pot and cook for another 1-2 minutes, stirring frequently.
  2. Add 2 cups of water and a pinch of salt to the pot, give it a stir, and cover the pot. Turn down the heat to medium-low and cook the rice pilaf for about 15-18 minutes, until rice is tender but not mushy.
  3. While the rice cooks, coat the bottom of a pan with cooking oil and place over medium heat. While the oil heats up, take the bag of seasoned flour and pour it onto a plate. Take the chicken thighs and flip them over in the flour until the chicken is coated with the seasoned flour. Add the chicken to the pan and cook for 6-7 minutes on each side, or until chicken is crispy and browned on the outside and cooked all the way through on the inside.
    You can simply slice through the thickest part of the thigh to check whether it’s cooked; it should not be pink and the juices should run clear.
  4. While the chicken is cooking, wash and slice each tomato into slices that are about a half-inch thick (you should end up with 4-5 slices per tomato). Season both sides of each slice with a bit of salt and pepper.
    We opt to provide you with the whole tomatoes for this recipe because it only requires you to slice them into about 4 slices each, and they'll stay fresher if we leave them whole!
  5. Once the chicken is done, remove it from the pan. Turn the heat up to medium-high, add the seasoned tomato slices, and cook them for 2-3 minutes on each side, until slightly charred and golden brown.
  6. Slice the chicken cutlets into strips if desired, and squeeze the lemon on top. Serve with the seared tomatoes and rice pilaf, garnish with a sprinkling of sliced green onions, and enjoy!