Apple Cider Chicken with Zucchini & Corn

Ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Apple cider isn't just for fall; it makes a perfect, decadent sauce for this succulent chicken breast, with a wondrous side of zucchini and corn.

In Your Box (serves 2)

  • 2 tsp. Grainy Mustard
  • 3 fl. oz. Apple Cider
  • 3 oz. Corn Kernels
  • Info
    ½ oz. Crispy Fried Onions
  • 2 Zucchini
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Butter
  • ½ fl. oz. Honey
  • 1 Tbsp. Meatloaf Seasoning
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Chicken

    Pat chicken dry, and season both sides with half the seasoning blend, ¼ tsp. salt, and a pinch of pepper. If using salmon, follow same instructions, seasoning flesh side only. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping chicken. If using regular salmon, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using wild-caught salmon, follow same instructions as regular salmon, except cook 3-5 minutes per side instead. Remove chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim zucchini ends and cut into ¼" slices on an angle. Divide butter into quarters.

  • 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes. Add corn, remaining seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes. Remove from burner.

  • 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat. Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes. Remove from burner. Stir in butter, one piece at a time, until melted and smooth. Plate dish as pictured on front of card, drizzling sauce over chicken and garnishing zucchini-corn mixture with crispy onions. Bon appétit!

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