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
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)
- 8 oz. Kale
- 1 Shallot
- 1 Navel Orange
- 2 Rosemary Sprigs
- 1½ oz. Honey
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1 oz. Blue Cheese
- 1 Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 1 fl. oz. Seasoned Rice Vinegar
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)
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Calories380
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Carbohydrates28g
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Fat10g
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Protein46g
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Sodium957mg
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.
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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.
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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.
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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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