Bento Box Chicken

with carrots and cremini mushrooms

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy

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

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)

  • Info
    1 tsp. Miso Paste
  • 2 Green Onions
  • 1 Tbsp. Chopped Ginger
  • 8 oz. Carrot
  • 10 oz. Cremini Mushrooms
  • ½ fl. oz. Honey
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 fl. oz. Ponzu Sauce
  • 2 Garlic Cloves

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
    454
  • Carbohydrates
    27g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1641mg

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

  • 1

    Prepare the Ingredients

    Cut mushrooms into ½" slices. Peel, trim, and cut carrot on an angle into ¼" 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 ¼ 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.

  • 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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