Oven-Ready
Apricot Mustard Chicken Cutlet
with roasted sweet potato and corn hash
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 16 oz. Sweet Potato Cubes
- 5 oz. Corn Kernels
- 1 fl. oz. Brewpub Style Mustard
- 1 oz. Crispy Fried Onions
- 1 oz. Apricot Preserves
- 0.9 oz. Butter
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Ancho Cinnamon Rub
- 2 tsp. Garlic Pepper
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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Calories490
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Carbohydrates43g
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Net Carbs38g
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Fat22g
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Protein32g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Microwave-Safe Bowls
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
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1 Start the Sweet Potatoes
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine sweet potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with damp paper towel.Microwave covered until tender, 4-6 minutes.Carefully remove from microwave. -
2 Add the Vegetables and Chicken
In one provided tray, combine sweet potatoes, corn, 2 tsp. olive oil, 1/2 tsp. salt, and garlic pepper. Spread into a single layer and dot with garlic & herb butter.
Pat chicken breasts dry. Place in second provided tray. Rub with 1 tsp. olive oil and season both sides with ancho cinnamon rub and a pinch of salt. -
3 Bake Meal and Make Sauce
Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While meal bakes, place plain butter and apricot preserves in another microwave-safe bowl. Microwave uncovered until melted, 10-30 seconds.Carefully remove from microwave. Stir in mustard and a pinch of salt.Carefully remove trays from oven. Stir vegetables to combine.To serve, spoon sauce over chicken. Garnish sweet potatoes with crispy onions. Bon appétit!
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