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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
Nutty pecan and herbaceous sage pull together to punch above their weight, giving this chicken breast an adornment it both deserves and delights in. Fresh Brussels get their own trimming, drizzled in honey and sugar sweetness, augmenting their roasted perfection. Clothes don't make the man, sauces and toppings don't make the dish, but, boy, you don't want either to leave home without 'em. 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
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop pecans.
Stem and mince sage.
In a mixing bowl, combine honey, sugar, and 1 tsp. hot water until sugar dissolves. Set aside.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into Brussels sprouts.
Spread into a single layer on one half of baking sheet. Roast in hot oven, 8 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts cook, start chicken.
Start the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Finish the Brussels Sprouts and Chicken
Return baking sheet to hot oven and roast until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest roasted chicken, 3 minutes.
While chicken rests, make sauce.
Make Crema and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Stir in ¼ cup water and demi-glace until combined. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.
Remove from burner and stir in sour cream and sage until combined. Stir honey mixture to recombine.
Plate dish as pictured on front of card, drizzling honey mixture over Brussels sprouts, and topping chicken with crema and pecans. Bon appétit!
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