Meal Kit

Dry-Rubbed Chicken

with demi sauce and turnip gratin

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 recipe cards and 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)

  • 10 oz. Turnip
  • 4 oz. Green Beans
  • Info
    1 oz. Butter
  • Info
    4 fl. oz. 2% Milk
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Mesquite Seasoning
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

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 Baking Sheet
  • 2 Small Oven-Safe Casserole Dishes
  • 1 Medium Non-Stick Pan
  • 1 Medium Pan

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

    Peel, quarter, and cut turnip into ¼" slices. Trim ends off green beans.

  2. 2

    Cook the Turnips

    Place a medium non-stick pan over medium heat. Add butter and allow to melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it's ready. Add turnips and a pinch of salt and stir occasionally until lightly browned, 3 minutes. Add milk, bring to a boil, and stir occasionally until tender, 4-5 minutes.

  3. 3

    Sear the Chicken

    Pat chicken breasts dry, and season both sides with mesquite seasoning. Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side. Transfer chicken to one third of prepared baking sheet. Reserve pan; no need to wipe clean. While chicken sears, scoop turnip mixture into prepared casserole dishes and top with Parmesan. Place casserole dishes on another third of baking sheet.

  4. 4

    Bake Gratins and Chicken

    Place green beans on empty third of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into green beans, then spread into a single layer. Roast until cheese is browned, green beans are tender, and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Rest chicken and gratin 5 minutes. While chicken and green beans roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium heat. Add ¼ cup water and demi-glace and stir. Bring to a boil and reduce by half, 1-3 minutes. Place chicken on a plate. Place gratin next to chicken. Place green beans next to chicken. Place sauce in front of chicken.

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