Meal Kit
Hot Honey-Maple Chicken
with roasted red pepper potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
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Under %{max_calories} caloriesOver 30g protein
- GLUTEN-SMART
- PALEO-FRIENDLY
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 3 oz. Roasted Red Peppers
- 1 Shallot
- 1 fl. oz. Pure Maple Syrup
- ½ fl. oz. Honey
- 6 Chive Sprigs
- ¼ fl. oz. Hot Sauce
- 1 tsp. Poultry Seasoning
- 1 tsp. Seasoned Salt Blend
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) pOMQ8AOX
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Calories520
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Carbohydrates55g
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Net Carbs51g
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Fat16g
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Protein40g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
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
Customize It Instructions
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Quarter potatoes.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and seasoned salt. Spread into a single layer.Roast in hot oven until starting to brown, 10-12 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Coarsely chop roasted red peppers.
Mince chives.Peel and mince shallot.Pat chicken dry and season both sides with poultry seasoning. -
3 Finish the Vegetables
After 10-12 minutes, carefully remove potatoes from oven. Add shallots and stir to combine. Sheet and potatoes will be hot! Use a utensil.
Roast again in hot oven until browned and tender, 15-20 minutes.Carefully remove from oven. Add roasted red peppers and stir to combine. Sheet and vegetables will be hot! Use a utensil.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Transfer chicken to a plate and tent with foil.Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to low heat. Add maple syrup, honey, and hot sauce (to taste) to hot pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, slicing chicken, if desired, and topping chicken with sauce. Garnish dish with chives. Bon appétit!
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