Meal Kit
Family Meal: Roasted Chicken with Sweet Miso-Glazed Carrots
and tarragon cream
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days

Contains: Milk, Soy

Chef
Jimmy Madla
Tarragon is a fresh herb whose narrow, soft leaves add delicate anise flavor to the light cream sauce served with this chicken. It's great for all seasons, but adds a perfect counterpoint to the fall flavors found in the miso-roasted carrots and pearl onions. With so much umami goodness on one plate, you won't believe such a delicious and satisfying meal is also low in calories and carbs.
In Your Box
- 32 oz. Carrot
- 4 Boneless Skinless Chicken Breasts
- 6 oz. Pearl Onions, Frozen
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- 4 tsp. Sugar
- 2 Tarragon Sprigs
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) 9OzML4q5
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Calories750
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Carbohydrates61g
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Net Carbs50g
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Fat16g
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Protein86g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 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
Stem and coarsely chop tarragon. Peel, trim, and cut carrot into 1/2" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
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2 Start the Carrots
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add carrots and pearl onions to hot pan and cook until vegetables begin to brown, 3-4 minutes. Whisk together miso, sugar, and 1/3 cup water in a small bowl.
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3 Finish the Carrots
Add miso-sugar mixture to pan with vegetables, cover, and reduce heat to medium. Cook until carrots are tender, 4-6 minutes. Remove cover, raise heat to high, and cook, stirring frequently, until liquid reduces to a glaze that clings to vegetables, 2-3 minutes. Sprinkle with half the tarragon (reserve remaining for sauce). Cover and set aside. While carrots cook, start chicken.
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4 Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Working in batches, add chicken breasts to hot pan and cook until browned on one side, 3-5 minutes. Flip, cook 1 minute, then remove to prepared baking sheet. Repeat with remaining chicken breasts, replenishing olive oil as needed. Transfer baking sheet to oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes. Reserve pan; no need to wipe clean.
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5 Make the Tarragon Sauce
Return pan used to sear chicken to medium-high heat. Add evaporated milk and 2 tsp. tarragon to pan. Bring to a boil, reduce heat to medium, and simmer until thicken enough to coat the back of a spoon, 2-4 minutes. Season with 1/4 tsp. salt and a pinch of pepper. Taste, and add more tarragon if desired. Sauce will thicken as it cools.
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6 Plate the Dish
Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken.
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