Meal Kit

Honey-Rosemary Chicken

With Bleu Cheese, Kale, and Citrus Salad

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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

A little Asian and a little French, this chicken dish marries all of the umami-laden, elegant flavors you crave into one surprisingly low-calorie, low-carb, all-tastes-on-deck package. Tender chicken in enrobed in a sweet and fragrant glaze of honey, orange zest, and rosemary and pan-seared to lock in irresistible juiciness. Laid atop a bed of citrus-massaged kale dressed with orange slices and creamy, tart bleu cheese, the textures are crisp, buttery, and perfect for dredging the chicken to sop up all of the can't-get-enough-of-'em flavors.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Navel Orange
  • 8 oz. Kale
  • 1 Shallot
  • 1½ oz. Honey
  • Info
    1 oz. Blue Cheese Crumbles
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Garlic Cloves
  • 2 Rosemary Sprigs

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prep the Vegetables

    • Rinse, de-stem, and chop kale leaves.

    • Rinse the orange and zest one half, then peel and divide into segments.

    • Rinse the rosemary. Pick 8-10 leaves off bottom of rosemary sprigs and mince.

    • Mince garlic.

    • Thinly slice the shallot.

    • Rinse the chicken breasts and pat dry.

  2. 2

    Prepare the Glaze

    • Take half the orange zest and chop finely.

    • In a clean mixing bowl, combine the fine zest, honey, and minced rosemary.

  3. 3

    Sear the Chicken

    • Season chicken breasts with salt and pepper.

    • Warm 1 Tbsp. olive oil in a sauté pan over medium-high heat.

    • Once oil is hot, add the chicken breasts. Sauté chicken for 4-6 minutes on each side, or until golden brown.

    • Cut into chicken to ensure doneness (no pink should remain).

    • Spoon half the glaze from the mixing bowl over the chicken while still in the pan (reserving remaining glaze for plating) and allow to cook for 1-2 more minutes.

    • Remove chicken from pan and allow to rest for 5 minutes before serving.

  4. 4

    Massage and Prepare the Kale Salad

    • Whisk garlic, seasoned rice wine vinegar, remaining orange zest (reserving a bit for garnish), and 2 Tbsp. olive oil in a clean bowl. Add salt and pepper to taste. Place kale and half the dressing in a large bowl and, with clean hands, massage kale with dressing for 3-5 minutes. Kale will soften and sweeten during this process. After massaging kale, add orange segments, sliced shallots, bleu cheese crumbles, and remaining dressing and toss. Salt and pepper to taste.

  5. 5

    Plate the Dish

    • Place a portion of rubbed kale salad on the plate.

    • Top with a chicken breast and spoon remaining honey-rosemary glaze over the top of the dish.

    • Garnish dish with a rosemary sprig and orange zest.

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