Meal Kit

Herbes de Provence Chicken

with glazed carrots and pecans

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Pecans), Milk

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
  • GLUTEN-SMART
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 12 oz. Carrots
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • Info
    1 oz. Roasted Pecan Pieces
  • Info
    ⅗ oz. Butter
  • 0.46 oz. Brown Sugar
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
  • 2 tsp. Savory 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.

  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    31g
  • Net Carbs
    24g
  • Fat
    31g
  • Protein
    39g
  • Sodium
    1190mg

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

  • If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrots on an angle into 1/2" slices.

    If whole, coarsely chop pecans.

    Mince chives.

    Peel and mince shallot.

    Pat chicken dry and season both sides with half the savory seasoning (remaining is yours to use as you please!).

  2. 2

    Cook the Carrots

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots 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 tender and liquid has mostly evaporated, 10-15 minutes.

    Uncover and bring to a simmer.

    Once simmering, stir occasionally until liquid thickens and coats carrots, 2-3 minutes.

    Remove from burner.

    While carrots cook, continue recipe.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.

    Remove from burner. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken roasts, continue recipe.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 2-3 minutes.

    Stir in 1/4 cup water, demi-glace, herbes de Provence (to taste), and a pinch of pepper. Bring to a boil.

    Once boiling, stir constantly until slightly thickened, 2-3 minutes.

    Remove from burner and stir in remaining butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and garnishing carrots with pecans and chives. Bon appétit!

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