Family Meal: Roasted Chicken with Sweet Miso-Glazed Carrots

and tarragon cream

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

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

  • 2 Tarragon Sprigs
  • 32 oz. Carrot
  • 4 Boneless Skinless Chicken Breasts
  • 6 oz. Pearl Onions, Frozen
  • Info
    4 tsp. Miso Paste - Gluten-Free
  • 4 tsp. Sugar
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Nutrition (per serving)

  • Calories
    414
  • Carbohydrates
    31g
  • Fat
    12g
  • Protein
    42g
  • Sodium
    1088mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem and coarsely chop tarragon. Peel, trim, and cut carrot into ½" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Start the Carrots
    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 ⅓ cup water in a small bowl.

  • Step 3 - Finish the Carrots
    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.

  • Step 4 - Cook the Chicken
    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.

  • Step 5 - Make the Tarragon Sauce
    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 ¼ tsp. salt and a pinch of pepper. Taste, and add more tarragon if desired. Sauce will thicken as it cools.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken.