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Apple Cider Chicken with Zucchini & Corn
Ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Sarah Thomsen
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. This meal makes for tasty vittles 24/7, 365 days a year, no matter the season.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 3 oz. Corn Kernels
- 1½ fl. oz. Apple Cider
- 1 oz. Butter
- ½ fl. oz. Honey
- ½ oz. Crispy Fried Onions
- 2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Grained Dijon Mustard
- 1 tsp. Meatloaf Seasoning
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.
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Nutrition (per serving)
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Calories540
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Carbohydrates31g
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Net Carbs27g
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Fat27g
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Protein43g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
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If using pork medallions, follow same instructions as chicken in Step 1, patting dry and seasoning with seasoning blend ¼ tsp. salt, and a pinch of pepper. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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1 Cook the Chicken
Pat chicken dry, and season both sides with half the seasoning blend and a pinch of salt and pepper.
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.Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim zucchini ends and cut into 1/4" rounds 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 1/4 tsp. 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 simmer.
Once simmering, stir occasionally until slightly thickened, 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 vegetables with crispy onions. Bon appétit!
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