Sweet Soy Chicken Cutlets

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
• butter
  2 tbsp
• chicken cutlets
  20 oz
• cooking oil
  2 tbsp
• garlic
  2 clove
• lime
  1
• long green pepper (poblano)
  1 unit
• paper towels
• salt
• scallion
  2
• sugar
  2 tsp
• sweet potato
  2 unit
• sweet soy glaze
  2.5 tbsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Core, deseed, and dice long green pepper and bell pepper into ½-inch pieces. Dice sweet potato into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of cooking oil and a pinch of salt and black pepper . For 4, divide between 2 sheets; roast sweet potatoes on top rack and peppers on middle rack. Roast on top rack, tossing halfway through, until browned and tender, ⏱️ 20 minutes .

   long green pepper: 1 unit (poblano), bell pepper: 1 unit, sweet potato: 2 unit, cooking oil: 2 tbsp, salt, black pepper
2. 

   2

   Meanwhile, zest and quarter lime . Trim and thinly slice scallion , separating whites from greens. Peel and mince garlic . In a small bowl , combine sweet soy glaze , 2 TBSP water , ½ teaspoon sugar , and a squeeze of lime. Stir in more water, 1 tsp at a time, until drizzling? For 4 servings, use 5 TBSP sweet soy glaze, 4 TBSP water, and 1 tsp sugar. Be sure to measure the sweet soy glaze; we sent more.

   lime: 1, scallion: 2, garlic: 2 clove, sweet soy glaze: 2.5 tbsp, water: 2 tbsp, sugar: 2 tsp
3. 

   3

   Beat chicken cutlets dry with paper towels and season all over with salt and black pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3 minutes per side. Turn off heat; transfer to a plate.

   chicken cutlets: 20 oz, paper towels
4. 

   4

   Place 1 TBSP butter in a second small microwave-safe bowl; microwave until melted, ⏱️ 30 seconds . Stir in a pinch and a pinch of lime zest; season with salt and pepper. Set aside.

   butter: 2 tbsp
5. 

   5

   Wipe out pan used for chicken; heat over medium-high. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, ⏱️ 1.5 ounces . Pour in sauce and cook until slightly thickened, ⏱️ 1 minutes . Turn off heat.
6. 

   6

   Once veggies are done, carefully toss with garlic lime butter; season generously with salt and pepper. Divide veggies and chicken between plates. Top chicken with sauce. Garnish with scallion leaves. Serve with remaining lime wedges on the side.