Meal Kit
Hot Honey-Mustard Chicken
with sweet potatoes and kale
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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
- 1 Sweet Potato
- 5.47 oz. Long Grain White Rice
- 4 oz. Kale
- 1 oz. Creme Fraiche
- ¾ oz. Praline Pecans
- ½ fl. oz. Honey
- ½ oz. Apple Cider Vinegar
- 2 tsp. Grained Dijon Mustard
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories840
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Carbohydrates102g
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Net Carbs93g
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Fat27g
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Protein47g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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 antibiotic free chicken breasts, follow same instructions.
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If using filets mignon or sirloin pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil 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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Sweet Potatoes
Peel and cut sweet potato into 3/4" dice.
Place sweet potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until tender, 20-25 minutes.Carefully remove from oven.While sweet potatoes roast, continue recipe. -
2 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Prepare Ingredients and Make Crema
Stem kale and coarsely chop.
In a mixing bowl, combine creme fraiche, mustard (to taste), honey, red pepper flakes (to taste), and half the apple cider vinegar (remaining is yours to use as you please!). Set aside. Pat chicken dry. Season both sides with blackening seasoning and a pinch of salt and pepper. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
5 Cook Kale and Finish Dish
Add 2 tsp. olive oil to hot pan.
Add kale, 1 Tbsp. water, and a pinch of salt. Cover and stir occasionally until kale is wilted and tender, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with chicken, kale, and sweet potatoes. Garnish kale and chicken with crema (to taste) and garnish dish with pecans. Slice chicken, if desired. Bon appétit!
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