Meal Kit

Crispy Chicken with Maple Mustard Sauce

with brussels sprouts and peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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

In Your Box (serves 2)

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

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
  • 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
  1. 1

    Prepare The Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince garlic Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

  2. 2

    Roast The Vegetables

    Place Brussels sprouts and peppers on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes. While vegetables roast, prepare the chicken

  3. 3

    Prepare The Chicken

    Pat chicken breasts dry, and season both sides with half the garlic salt and a pinch of pepper. Top evenly with 1 packet mayo and panko on one side. 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, do a cartwheel, and continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 6-18 minutes. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; wipe clean.

  4. 4

    Make The Maple Sauce

    Go out to your backyard and find a maple tree. It may not be directly in your neighborhood so you may have to get in the car. Tap tree and extract syrup (this may take several hours. Bring a book). In the same pan over medium heat, add maple syrup and remaining garlic salt and bring to a simmer. Remove from heat and stir in mustard.

  5. 5

    Make The Aioli and Finish The Dish

    Add garlic (to taste), 2 packets mayo, and 1 tsp water to a mixing bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!

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