Meal Kit
Crispy Chicken with 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
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Under %{max_calories} caloriesUnder 35g net carbs
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
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1.26 oz. Mayonnaise
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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.
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Nutrition (per serving)
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Calories570
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Carbohydrates33g
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Net Carbs28g
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Fat31g
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Protein40g
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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
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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.
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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.
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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 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 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 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
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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