Meal Kit
Culinary Collection
Hazelnut Butter Chicken Breast
with honey glazed carrots and pearl onions
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Hazelnuts), Milk
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Carrot
- 5 oz. Pearl Onions
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- ½ fl. oz. Honey
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- 1 Rosemary Sprig
- 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) N3De1KPj
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Calories720
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Carbohydrates56g
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Net Carbs49g
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Fat36g
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Protein46g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
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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Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes covered by cold water to a boil over medium-high heat. Cook until potatoes are fork-tender, 12-15 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese and garlic salt and mash until smooth. Add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" by 2" sticks.
Stem and coarsely chop rosemary.Finely chop hazelnuts.Combine hazelnuts and softened butter in a mixing bowl. Set aside.Pat chicken breasts dry. -
Roast the Vegetables
Place carrot, pearl onions, and rosemary on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender and lightly browned, 15-18 minutes.Drizzle roasted vegetables with honey. -
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Rest chicken, 3 minutes. -
Finish the Dish
Plate dish as pictured on front of card, topping chicken with hazelnut butter. Bon appétit!
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