Meal Kit

Crispy Chicken with Maple Mustard Sauce

with Brussels sprouts and peppers

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat

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 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

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)

  • ¼ oz. Dijon Mustard
  • ½ tsp. Garlic Salt
  • Info
    1.26 oz. Mayonnaise
  • 2 Garlic Cloves
  • 8 oz. Brussels Sprouts
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 fl. oz. Pure Maple Syrup
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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, follow same instructions as chicken in Steps 1 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using mahi-mahi, pat dry, halve, and season with half the garlic salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.

  1. 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 red bell pepper into 1" dice.

    Mince garlic.

    Pat chicken breasts 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.

  2. 2

    Roast the Vegetables

    Place Brussels sprouts and red bell pepper 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 and place Brussels sprouts cut-side down. Roast in hot oven until tender and browned, 14-16 minutes.

    While vegetables roast, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken breasts 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. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

  4. 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. 5

    Make Aioli and Finish Dish

    Mix garlic (to taste), remaining mayonnaise, and 1 tsp. water in a mixing bowl until completely combined.

    Plate dish as pictured on front of card, topping chicken with maple mustard sauce and vegetables with aioli. Bon appétit!

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