Meal Kit
Crispy Chicken and Maple Mustard Sauce
with Brussels sprouts and peppers
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Jimmy Cababa
Mighty maple syrup and feisty Dijon mustard are the stars of the show here, and they coat the chicken with aplomb. Of course they do… is there a better combination on crispy chicken than sweet and sour? (Don't answer; we know this will cause fist fights in the street.) No arguments, no fights, just plop that tapped tree plus ground seed on your chicken and chow down.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Red Bell Pepper
- 1 fl. oz. Pure Maple Syrup
- 1.26 oz. Mayonnaise
- ¼ cup Panko Breadcrumbs
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- 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)
-
Calories570
-
Carbohydrates34g
-
Net Carbs28g
-
Fat30g
-
Protein40g
-
Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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, pat dry. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
-
1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem, seed, remove ribs, and cut bell pepper into 1" dice.Mince garlic.Pat chicken dry and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper. Top one side evenly with 1/3 the mayonnaise (reserve remaining for aioli), then panko, pressing gently to adhere to one side. -
2 Roast the Vegetables
Place Brussels sprouts and bell peppers on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer, placing Brussels sprouts cut-side down.Roast in hot oven until tender and browned, 14-16 minutes.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken to hot pan, panko-side down, and cook until browned, 3-4 minutes.
Flip and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Maple Mustard Sauce
Return pan used to cook chicken to medium heat. Add maple syrup and remaining garlic salt to hot pan. Stir to combine. Bring to a simmer.
Once simmering, remove from burner. Stir in mustard until combined. -
5 Make Aioli and Finish Dish
Add garlic (to taste), remaining mayonnaise, and 1 tsp. water in a mixing bowl and stir until combined. Set aside.
Plate dish as pictured on front of card, topping chicken with maple mustard sauce and garnishing vegetables with aioli. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
