Meal Kit

Family Meal: Chicken with Cider BBQ Sauce

with sage-roasted mushrooms and asparagus

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

  • 1 Shallot
  • 8 oz. Cremini Mushrooms
  • 6 oz. Asparagus
  • 4 Sage Sprig
  • 2 Boneless Skinless Chicken Breast
  • 4 fl. oz. Apple Cider
  • ½ fl. oz. Honey
  • 2 tsp. Chicken Broth Concentrate
  • 5½ fl. oz. Tomato Juice

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
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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