Meal Kit
Chicken Breast with Pecans and Sage Crema
and sweet Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
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1 oz. Pecans
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1 oz. Sour Cream
- ½ fl. oz. Honey
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Sugar
- 1 Sage Sprig
- 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.
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Nutrition (per serving) pq1bk4O5
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Calories530
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Carbohydrates29g
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Net Carbs23g
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Fat26g
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Protein45g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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
Customize It Instructions
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If using steaks, follow same instructions as chicken in Step 1. In Step 2, roast Brussels, 12 minutes. Follow same instructions as chicken in Step 3 and 4, roasting until steak reaches minimum internal temperature, 7-9 minutes. Rest cooked steaks, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 1, 3, and 4, roasting until steak reaches minimum internal temperature, 9-11 minutes. Rest cooked steaks, 3 minutes. Halve to serve.
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If using ribeye, follow same instructions as chicken in Step 1. In Steps 3 and 4, follow same instructions as chicken, searing on one side, 3-4 minutes, transferring to baking sheet, and roasting until ribeye reaches minimum internal temperature, 10-12 minutes. Halve to serve.
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1 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.Mince garlic.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 1/4 tsp. salt and a pinch of pepper. -
2 Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning 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 roast, start chicken. -
3 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 chicken to empty half of prepared baking sheet. Reserve pan; no need to wipe clean. -
4 Finish the Brussels Sprouts and Chicken
Roast Brussels sprouts and chicken in hot oven 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. -
5 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 1/4 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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