Meal Kit
Gochujang Chicken
with honey-soy carrots and cauliflower
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Eggs, Soy
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- 8 oz. Carrot
- ½ fl. oz. Honey
- 2 Green Onions
- 0.44 oz. Mayonnaise
- ⅕ fl. oz. Tamari Soy Sauce
- ½ tsp. Gochujang Red Pepper Paste
- ½ tsp. Garlic Salt
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)
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Calories390
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Carbohydrates26g
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Net Carbs21g
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Fat14g
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Protein39g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel carrot, if desired. Trim and cut into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Cut cauliflower into 1/2” pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Chicken
Pat chicken dry and season both sides with garlic salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add cauliflower, carrots, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until water is almost completely evaporated, 3-5 minutes. -
4 Finish the Vegetables
Uncover; add honey, 1/2 Tbsp. butter, white portions of green onions, a pinch of salt, and soy sauce to hot pan. Stir often until combined and vegetables are tender, 2-3 minutes.
Remove from burner.While vegetables cook, continue recipe. -
5 Make Sauce and Finish Dish
Place 1/2 Tbsp. butter in a microwave-safe bowl.
Microwave uncovered until melted, 20-30 seconds.Carefully remove from microwave. Stir in mayonnaise and gochujang (to taste) until combined.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Slice chicken, if desired. Garnish dish with green portions of green onions. Bon appétit!
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