Meal Kit

Pecan-Crusted Chicken

with BBQ-spiced carrots

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Tree Nuts (Pecans), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

“Pe-can, pe-can, pe-can pie,” Meg Ryan and Billy Crystal famously repeated in When Harry Met Sally, and while we don't have any pie to offer you (we wish!), we do have pecans. Specifically, we have a pecan-parsley-Dijon-crusted chicken breast that offers rich, vivid flavor in every bite. We also have carrots flavored with BBQ spice and butter, pairing perfectly with the chicken. This dish will have all your friends and neighbors telling you they'd be proud to partake of your pecan chicken. Tip: Want an easy way to mince parsley? Gather the stems in one hand, and lay the leaves on the cutting board. Cut leaves with your knife using a rocking motion, then turn 90 degrees and repeat until the parsley is minced.

In Your Box (serves 2)

  • 16 oz. Carrot
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Roasted Pecan Pieces
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • ¼ oz. Parsley
  • 2 tsp. BBQ Spice Rub

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    30g
  • Net Carbs
    22g
  • Fat
    30g
  • Protein
    43g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using sirloin steak, follow same instructions as chicken in Step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, roasting until steaks reach minimum internal temperature, 12-16 minutes.

  • If using filet mignon, follow same instructions as chicken in step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, roasting until steaks reach minimum internal temperature, 14-18 minutes.

  • If using salmon, follow same instructions as chicken in Step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, placing salmon on prepared baking sheet, skin side down, and roasting until salmon reaches minimum internal temperature, 13-15 minutes.

  1. 1

    Prepare the Ingredients

    Chop pecans into pebble-sized pieces, if necessary.

    Stem and mince parsley.

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Combine pecans, parsley (reserve a pinch for garnish), 1/4 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

    Pat chicken breasts dry, and season both sides with a pinch of salt and 1/4 tsp. pepper.

  2. 2

    Roast the Chicken

    Place chicken breasts on prepared baking sheet. Brush with half the Dijon (reserve remaining for sauce). Top with pecan mixture, pressing firmly to adhere.

    Roast in hot oven until pecans are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.

    While chicken roasts, cook carrot.

  3. 3

    Start the Carrot

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and stir occasionally until lightly browned, 2-3 minutes.

    Add 1/4 cup water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 2-3 minutes.

  4. 4

    Finish the Carrot

    Remove cover and add half the butter (reserve remaining for sauce) and BBQ spice rub.

    Stir constantly until carrot is glazed and evenly coated in rub, 1-2 minutes.

    Remove from burner. Transfer carrot to a plate.

    Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook carrot to medium-high heat.

    Add 1/4 cup water, demi-glace, and remaining Dijon to pan. Bring to a boil.

    Once boiling, remove from burner and swirl in remaining butter.

    Plate dish as pictured on front of card, topping sauce with chicken and garnishing chicken with reserved parsley. Bon appétit!

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