All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim ends off green beans. Mince garlic. Trim and quarter radishes. Halve grape tomatoes. Coarsely chop smoked almonds. Rinse chicken breast, pat dry, and season with a pinch of salt and pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken breasts in hot pan and cook 2-3 minutes per side until lightly browned. Remove to plate. No need to wipe clean. Chicken will finish cooking in later step.
Place green beans, radishes, and garlic (to taste – use half if averse to garlic) on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper and spread into a single layer. Bake 8 minutes. Remove baking sheet from oven and add grape tomatoes to sheet. Spread again into a single layer. Bake 4-5 more minutes until vegetables are tender.
Finish the Chicken
While vegetables are baking, place brown sugar, miso paste, and ½ cup water in pan used to sear chicken over medium heat. Once brown sugar and miso have melted and incorporated, place seared chicken breast in pan. Cook 5-7 minutes, flipping occasionally to glaze chicken, until chicken reaches a minimum internal temperature of 165 degrees and glaze has thickened. Remove pan from burner and allow chicken to rest 5 minutes.
Plate the Dish
Place a serving a cooked vegetables on a plate. Nestle a chicken breast against vegetables. Garnish vegetables with smoked almonds, and drizzle glaze over chicken.
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