Honey Mustard-Glazed Chicken with BBQ-Pecan Carrots
ready in 15 minutes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
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.
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.
make the sauce
combine honey and mustard.
finish the dish
plate as shown.
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