Meal Kit
Chicken Chermoula
with roasted asparagus and grape tomatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 9 oz. Asparagus
- 1 Lemon
- 4 oz. Grape Tomatoes
- 1 Shallot
- 1 Tbsp. Spice Blend (Paprika and Cumin, 2:1) 2 Tbsp.
- 4 Parsley Sprigs
- 2 tsp. Chopped Ginger
- 2 Garlic Clove
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) WPen5Lqk
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Calories280
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Carbohydrates16g
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Net Carbs11g
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Fat5g
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Protein42g
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Sodium520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe 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 Start Preparing the Ingredients
Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Stem and mince parsley. In a small bowl, stir together spice blend, half the garlic (reserve remaining for vegetables), 1 tsp. lemon zest, half the ginger, parsley (save a pinch for garnish), 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Season with a pinch of salt and pepper and set aside for flavors to marry.
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2 Finish Preparing the Ingredients
Trim woody ends off asparagus and cut into 2" lengths on an angle. Halve grape tomatoes. Peel shallot and cut into 1/4" slices. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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3 Roast the Vegetables
Place asparagus, grape tomatoes, shallot, remaining ginger, and remaining garlic on prepared baking sheet. Drizzle with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. salt. Toss to coat and spread into a single layer. Roast until asparagus is lightly browned and tender, but still bright green, 8-12 minutes. While vegetables roast, sear chicken.
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4 Sear the Chicken
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-5 minutes.
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5 Finish the Chicken
Flip chicken and and place pan in oven. Roast until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove to plate, sprinkle with any remaining lemon juice (to taste), and rest 3 minutes.
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6 Plate the Dish
Place roasted vegetables on plate. Set chicken in front of vegetables. Drizzle chermoula sauce on and around chicken.
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