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
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
Medium Non-Stick Pan
Large Non-Stick Pan
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
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel apple, quarter, and remove core. Cut into ½" dice.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
[NEW PIC BETA: apple and Brussels]
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes on one side.
Transfer chicken to prepared baking sheet, seared side up. Wipe pan clean and reserve.
Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, cook Brussels sprouts.
Cook the Brussels Sprouts
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-heat. Place Brussels sprouts in a single layer, cut side down, in hot pan. Cook undisturbed until deep golden brown, 4-5 minutes.
Add apple and stir occasionally until beginning to get tender, 4-5 minutes
Add seasoned salt, then stir occasionally until Brussels sprouts and apples are tender, 3-4 minutes.
Remove from burner.
[BETA CHANGES PIC: just brussels in pan, TEST to see if it works]
Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add bacon to hot pan and cook until lightly crispy, 20-30 seconds.
Remove from burner. Stir in demi-glace, 2 tsp. water, sugar, Dijon, and butter until combined.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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