Chicken with Lemon-Chive Crema

and Parmesan-roasted Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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 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 you!
A note about serious food allergies

Lemon and chicken are a classic pairing, and here we're doing a slight twist: Instead of just dousing or spritzing, you'll make a delicious crema with sour cream, chives, and lemon juice. Parmesan-roasted Brussels sprouts round out a meal that's a calorie-conscious, carb-conscious delight.

In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • 6 Chive Sprigs
  • 1 Lemon
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Grated Parmesan
  • 1 tsp. Herbes de Provence
  • Info
    2 oz. Sour Cream

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
    496
  • Carbohydrates
    14g
  • Fat
    28g
  • Protein
    47g
  • Sodium
    1065mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince chives. Halve lemon. Cut one half into wedges and juice the other half. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet. Toss with half the Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast until tender and well browned, 16-20 minutes. Sprinkle cooked Brussels sprouts with remaining Parmesan. While Brussels sprouts roast, cook chicken.

  • 3

    Cook the Chicken

    Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 3-4 minutes. Flip chicken, season with herbes de Provence, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. While chicken cooks, make crema.

  • 4

    Make the Crema

    Combine sour cream, chives, 2 tsp. lemon juice, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with crema. Serve lemon wedges on the side. Bon appétit!

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