Meal Kit

Mango Miso Chicken

with cucumber and tomato salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Peanuts, Soy

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

Mango miso isn't just some great use of alliteration. It's a mix of earthy, soulful miso (salty and deep) and sweet, quirky mango chutney. The resulting sauce is unique and playful, and perfect for a succulent chicken breast. Mango miso makes mirth much more masterful? Most definitely.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Tbsp. Mango Chutney
  • Info
    2 tsp. Miso Sauce Concentrate
  • Info
    ½ oz. Roasted Peanuts
  • 1 oz. Seasoned Rice Vinegar
  • ½ oz. Baby Arugula
  • 4 oz. Grape Tomatoes
  • 2 Persian Cucumbers
  • 2 Green Onions

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
    379
  • Carbohydrates
    27g
  • Fat
    13g
  • Protein
    39g
  • Sodium
    1137mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

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

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using mahi-mahi, halve fillets and season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Trim cucumbers, halve lengthwise, then cut into ½” half-moons. Halve tomatoes. Coarsely chop peanuts. Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate.
    Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Make the Sauce

    Mix mango chutney, miso concentrate, and a pinch of pepper in a mixing bowl until completely combined. Set aside.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts 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. While chicken cooks, make salad.

  4. 4

    Make the Salad

    In another mixing bowl, add seasoned rice vinegar, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Whisk or stir vigorously to combine. Add cucumbers, tomatoes, and arugula and toss or gently stir to combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with sauce and green portions of green onions and salad with peanuts. Bon appétit!

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