Meal Kit
Fall Harvest
Cranberry Goat Cheese-Stuffed Chicken
with roasted Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Onion
- 1 oz. Goat Cheese
- ½ oz. Dried Cranberries
- 2 tsp. Chicken Demi-Glace Concentrate
- 1 Sage Sprig
- 2 Garlic Cloves
- 1½ tsp. Pot Roast Seasoning
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)
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Calories440
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Carbohydrates29g
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Net Carbs22g
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Fat17g
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Protein42g
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Sodium1480mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 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
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If using antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop cranberries.Stem sage and coarsely chop.Peel and halve onion. Cut into thin strips.Mince garlic. -
2 Start the Vegetables
Place onions, Brussels sprouts, and garlic on one side of prepared baking sheet. Toss with 2 tsp. olive oil, pot roast seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven, 10 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and place on a separate cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center, using your free hand to steady chicken. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book.
Season with a pinch of salt and pepper. -
4 Finish the Chicken and Vegetables
Want to use less dishes? Skip searing and add raw chicken directly to empty side of baking sheet. Roast for 5-10 minutes longer. Check vegetables for doneness sooner.
Divide goat cheese (crumbling, if needed) and cranberries evenly between chicken, placing in center. Fold chicken in half over filling.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 3-4 minutes per side.Remove from burner. Transfer chicken to empty side of baking sheet. Reserve pan; no need to wipe clean. Gently flip vegetables.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.Carefully remove from oven. Rest chicken, 5 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
If you skipped searing in step 4, combine demi-glace, 2 Tbsp. water, sage, and a pinch of salt and pepper in a microwave-safe bowl. Microwave uncovered until heated through, 1-2 minutes. Carefully remove from microwave and stir in 1/2 Tbsp. butter until combined.
Return pan used to sear chicken to medium-high heat. Add demi-glace, 2 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner and stir in 1/2 Tbsp. butter.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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