Meal Kit
Bento Box Chicken
with carrots and cremini mushrooms
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Miso, that salty, earthy soybean paste of many soups at your local sushi joint marries with ponzu, a citrusy soy-like sauce also from Japan. Together, they blend for a sauce that augments tender chicken with pure joy, a culinary revelation that you'll be awed came out of your kitchen. (You can use it for your vegetables, too… it's that versatile and delicious!)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 10 oz. Cremini Mushrooms
- 8 oz. Carrot
- 2 Green Onions
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1 fl. oz. Ponzu with Lime
- 1 Tbsp. Minced Ginger
- ½ fl. oz. Honey
- 2 Garlic Cloves
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1 tsp. White Miso Paste
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) oPNpaZOX
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Calories450
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Carbohydrates28g
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Net Carbs24g
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Fat19g
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Protein43g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Oven-Safe Pan
- 1 Mixing Bowl
- 1 Medium 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
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1 Prepare the Ingredients
Cut mushrooms into 1/2" slices.
Peel, trim, and cut carrot on an angle into 1/4" slices.Trim and cut white portions of green onions into 1" lengths. Cut green portions of green onions thinly on an angle. Keep white and green portions separate.Mince garlic.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Vegetables
Place a large oven-safe pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots, mushrooms, and 1/4 tsp. salt to hot pan. Stir often until vegetables lightly browned, 3-4 minutes.Stir in ginger, white portions of green onions, half the garlic (reserve remaining for sauce), a pinch of salt and pepper.Place pan in hot oven and roast until vegetables are tender, 8-10 minutes.While vegetables roast, make sauce. -
3 Make the Sauce
Combine ponzu sauce, honey, miso paste, half the green portions of green onions (reserve remaining for garnish), remaining garlic, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Stir until miso paste is dissolved. Set aside.
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4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with reserved green portions of green onions. Bon appétit!
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