with roasted mushrooms, asparagus, and crispy sage
Prep & Cook Time:20-30 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
Apple juice is no longer for the kiddies! We've turned apple juice, that beverage served in a box that goes with carrot sticks, into a tasty BBQ sauce. And if that's not enough creation for you, you'll be crisping up sage leaves in a pan, garnishing this dish with an herbaceous flourish that will make your adult tastebuds play like a child.
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
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
Peel and mince shallot. Quarter mushrooms. Trim woody ends off asparagus. Stem sage. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place asparagus on prepared baking sheet and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side. Add mushrooms to other side and toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer on their side. Roast until vegetables are tender and lightly browned, 12-15 minutes. While vegetables roast, make crispy sage.
Make the Crispy Sage
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add sage leaves to hot pan and cook, stirring constantly, until leaves are crispy and slightly darken in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to crisp sage to medium heat. Add ½ tsp. olive oil and chicken to hot pan. Cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.
Make the Apple BBQ Sauce
Return pan used to cook chicken to medium-high heat. Add ½ tsp. olive oil and shallot to hot pan. Cook until fragrant, 30 seconds. Add apple juice, honey, and chicken base. Bring to a simmer and cook until reduced slightly, 2 minutes. Add tomato juice and any accumulated juices from resting chicken. Cook until thickened, 3-4 minutes. Season with a pinch of salt and pepper.
Plate the Dish
Place a serving of mushrooms and asparagus on a plate with chicken in front. Serve apple BBQ sauce in front of chicken, and garnish chicken and mushrooms with crispy sage leaves.
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