Meal Kit
Mango Miso Chicken
with cucumber and tomato salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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 Persian Cucumbers
- 4 oz. Grape Tomatoes
- 1 oz. Seasoned Rice Vinegar
- 2 Tbsp. Mango Chutney
- 2 Green Onions
- ½ oz. Baby Arugula
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½ oz. Roasted Peanuts
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2 tsp. Miso Sauce Concentrate
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) GqnVwoqW
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Calories380
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Carbohydrates28g
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Net Carbs23g
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Fat13g
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Protein39g
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Sodium1140mg
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
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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.
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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.
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1 Prepare the Ingredients
Trim cucumbers, halve lengthwise, then cut into 1/2” 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 Make the Sauce
Mix mango chutney, miso concentrate, and a pinch of pepper in a mixing bowl until completely combined. Set aside.
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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 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 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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