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Honey Mustard-Glazed Chicken with BBQ-Pecan Carrots
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Coin Cut Carrots
- 1 fl. oz. Honey
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1 oz. Butter
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1 oz. Pecans
- ½ oz. Dijon Mustard
- 1 Tbsp. BBQ Spice Rub
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) bO91NvOn
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Calories600
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Carbohydrates35g
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Net Carbs29g
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Fat32g
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Protein41g
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Sodium1240mg
Recipe Steps
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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1 cook the chicken
Season chicken with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 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 chicken to a plate and tent with foil. Remove from burner. -
2 cook the carrots
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, and carrots. Stir often until lightly browned, 2-3 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated . and vegetables are tender, 2-3 minutes.Add pecans, butter, and seasoning to pan. Cook 2-3 minutes, stirring occasionally. -
3 make the sauce
combine honey and mustard.
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4 finish the dish
plate as shown.
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