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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Sunchokes, AKA Jerusalem artichokes, are tubers beloved by chefs for their nutty sweetness and versatility. Their skins are edible, so we simply pan roast them in this recipe with red bell pepper and fresh rosemary. Finished with a zesty balsamic-clementine sauce and hot honey, this earthy chicken dish is packed with flavor but not calories.
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 Oven-Safe Pan
Before You Cook
Prepare Ingredients and Hot Honey
Zest and juice clementines. Cut sunchokes into 1" pieces. Stem, seed, and cut red bell pepper into 1" dice. Trim and thinly slice green onions. Trim two 1" lengths of rosemary sprig and set aside for garnish.
Make Hot Honey and Season Chicken
Combine honey, 1 tsp. clementine zest, 1 Tbsp. warm water, and crushed red pepper (to taste) in a small bowl. A little goes a long way with crushed red pepper. Add a little, taste, and add more if desired. You're the chef, so use none at all, if you prefer! Rinse chicken breasts, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.
Sear the Chicken
Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 2-3 minutes on each side, or until golden brown. Remove chicken to a plate and return pan to medium-high heat. Chicken will finish cooking in next step. Add 1 tsp. olive oil, sunchokes, red bell pepper, and long rosemary sprig to pan (reserve short pieces for garnish). Cover and cook, stirring occasionally, until vegetables are slightly softened and caramelized, about 5-7 minutes.
Roast Chicken and Vegetables
Return chicken and any accumulated juices to pan and roast in oven, uncovered, until chicken reaches a minimum internal temperature of 165 degrees and vegetables are fully cooked, about 8-10 minutes. Transfer chicken and vegetables to a plate and return pan to medium heat. Pan handle will be HOT - wrap a clean, dry kitchen towel over handle.
Make the Sauce
Keeping a kitchen towel wrapped around handle, add 1 tsp. olive oil and half the green onion to pan. Cook 30 seconds. Add demi-glace, balsamic vinegar, clementine juice, and ¼ cup water. Bring to a boil and cook until thickened to a glaze, about 1-2 minutes. Remove from heat, swirl in butter, and season to taste with salt and pepper. If desired, strain sauce for a more elegant presentation.
Plate the Dish
Pour glaze on a platter and arrange vegetables and chicken on sauce. Drizzle chicken with hot honey (to taste - remember, it's spicy) and garnish with remaining green onions and reserved rosemary sprigs.
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