Meal Kit
Honey-Rosemary Chicken
With Bleu Cheese, Kale, and Citrus Salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
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
- 1 fl. oz. Seasoned Rice Vinegar
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1 oz. Blue Cheese Crumbles
- 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.
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Nutrition (per serving) lPE84y3K
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Calories380
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Carbohydrates26g
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Net Carbs21g
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Fat10g
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Protein46g
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Sodium990mg
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 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 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 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 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.
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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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