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
A note about serious food allergies
"Hot Honey!" sounds like something you exclaim around small children to avoid cursing, but it's a fairly simple combination of the silky sweet of honey and the tangy heat of hot sauce. And that's not the only honey lurking around in this dish. Fresh Brussels are served with honey mustard, bringing out their natural deliciousness. Now, the next time your bare foot lands on a Lego, you can yell "Hot Honey!" (Or %#%!) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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.
You Will Need
Before You Cook
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 pork tenderloin, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side. Place on prepared baking sheet and follow same instructions as chicken in Step 2. Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 15-17 minutes. Remove from baking sheet. If Brussels need more time, roast 2-3 more minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Prepare the Chicken
In a mixing bowl, combine panko, spice rub, garlic, and 1 tsp. olive oil.
Place chicken on one half of prepared baking sheet. Spread mayonnaise evenly over chicken and top with panko mixture, pressing gently to adhere.
Roast the Chicken and Brussels Sprouts
Place Brussels sprouts on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, make hot honey.
Make the Hot Honey
In another mixing bowl, combine honey and hot sauce (to taste). Set aside.
Finish The Dish
Plate dish as pictured on front of card, drizzling Brussels sprouts with honey mustard dressing and placing chicken on hot honey. Bon appétit!
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