Meal Kit
Herbes de Provence Chicken
with brown sugar-glazed carrots and pecans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Bring some fancy French into your life with this delightful herb sauce, mounted with rich butter, that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of sweet magic to these proceedings. Or should we say "douce magie?" Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 16 oz. Carrot
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Shallot
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1 oz. Butter
- ½ oz. Light Brown Sugar
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½ oz. Pecans
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 2 tsp. Meatloaf Seasoning
- 1 tsp. Herbes de Provence
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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Calories600
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Carbohydrates35g
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Net Carbs28g
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Fat33g
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Protein41g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 steaks, follow same instructions as chicken in Step 1 and Step 3, roasting in hot oven until steaks reach minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" rounds.
Coarsely chop pecans, if whole.Mince chives.Halve butter.Peel and mince shallot.Pat chicken dry, and season both sides with meatloaf seasoning and a pinch of salt. -
2 Cook the Carrot
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and stir occasionally until starting to brown, 4-6 minutes.
Add 1/2 cup water, half the butter (reserve remaining for sauce), brown sugar, 1/4 tsp. salt and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes.Uncover, and bring to a simmer. Once simmering, cook until liquid thickens to coat carrots, 2-3 minutes.While carrots cook, cook chicken. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Reserve pan; no need to wipe clean.While chicken roasts, make sauce. -
4 Make the Sauce
Return same pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Add 1/4 cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Bring to a boil.Once boiling, stir constantly until thickened slightly, 2-3 minutes.Remove from burner and swirl in remaining butter. -
5 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken and garnishing carrots with pecans and chives. Bon appétit!
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