Meal Kit

Chicken Lorraine

with roasted Brussels sprouts almondine

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk

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 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

Real men may not eat quiche (except they do) but they absolutely do eat this chicken Lorraine, a play on the classic quiche Lorraine replacing egg pie with succulent chicken. Gooey mozzarella cheese and bacon bits are made, with cream cheese, into a sauce of richness beyond belief. We don't know much about old books from the 80s and the real men that read them, but we do know this dinner is delicious.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Brussels Sprouts
  • 1 Lemon
  • 2 Green Onions
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Mozzarella
  • ⅘ oz. Bacon Bits
  • Info
    ½ oz. Sliced Almonds
  • ½ tsp. Garlic Salt

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
    490
  • Carbohydrates
    19g
  • Fat
    24g
  • Protein
    51g
  • Sodium
    1750mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • If using pork chops, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 8-10 minutes. Rest, 3 minutes.

  • If using sirloin steak, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, garlic 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.

    While Brussels sprouts roast, sear chicken.

  3. 3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add chicken to hot pan and sear until browned, 2-3 minutes per side.

    Carefully remove baking sheet from oven. Transfer chicken to empty half of baking sheet. Reserve pan; no need to wipe clean.

  4. 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.

    Combine roasted Brussels sprouts with 2 tsp. lemon juice and 1/2 tsp. lemon zest. Baking sheet will be hot! Use a utensil.

    While chicken rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add bacon and white portions of green onions to hot pan and stir constantly until aromatic, 30-60 seconds.

    Stir in 1/3 cup water and cream cheese. Bring to a simmer. Once simmering, stir vigorously until smooth, 1-2 minutes.

    Remove from burner. Stir in mozzarella and a pinch of salt until combined.

    Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions. Garnish Brussels sprouts with almonds. Squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!

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