Family Meal: Chicken with Cider BBQ Sauce
with sage-roasted mushrooms and asparagus
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
In Your Box
- 2 Boneless Skinless Chicken Breast
- 8 oz. Cremini Mushrooms
- 4 fl. oz. Apple Cider
- 6 oz. Asparagus
- 5½ fl. oz. Tomato Juice
- 1 Shallot
- 4 Sage Sprig
- ½ fl. oz. Honey
- 2 tsp. Chicken Broth 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.
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Nutrition (per serving) o30XGQ30
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Calories350
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Carbohydrates31g
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Net Carbs28g
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Fat6g
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Protein45g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick 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
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1 Prepare the Ingredients
Peel and mince shallot. Quarter mushrooms. Trim woody ends off asparagus. Stem sage. Rinse chicken, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Roast the Vegetables
Place asparagus on prepared baking sheet. Drizzle with 1/2 tsp. olive oil and season with 1/4 tsp. salt and a pinch of pepper. Toss to coat and arrange in a single layer on one side of baking sheet. Add mushrooms to other side and drizzle with 1 tsp. olive oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat and spread in single layer on its side. Roast in oven until vegetables are tender and lightly browned, 12-15 minutes. While vegetables roast, make the crispy sage.
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3 Make the Crispy Sage
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add sage leaves to hot pan and cook, stirring constantly, until leaves are crispy and slightly darken in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
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4 Cook the Chicken
Return pan used to make sage to medium heat. Add 1/2 tsp. olive oil and chicken breasts to hot pan. Cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Transfer chicken to a plate and reserve pan; no need to wipe clean.
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5 Make the Glaze
Return pan used to cook chicken to medium-high heat. Add 1/2 tsp. olive oil and shallot to hot pan. Cook until fragrant, 30 seconds. Add apple cider, honey, and chicken base. Bring to a simmer and cook until reduced slightly, 2 minutes. Add tomato juice and any collected juices from resting chicken. Cook until thickened, 3-4 minutes. Season with a pinch of salt and pepper.
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6 Plate the Dish
Place a serving of mushrooms and asparagus on a plate with chicken in front. Serve tomato-cider sauce in front of chicken, and garnish chicken and mushrooms with crispy sage leaves.
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