Meal Kit
Miso Caramelized Skin-On Chicken
with teriyaki glazed acorn squash
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
In Your Box (serves 2)
- 1 Acorn Squash
- 16 oz. Bone-in Skin-On Chicken Breasts
- 1 Red Bell Pepper
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- 1 fl. oz. Mirin
- 1 Tbsp. Minced Ginger
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- 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) DOpaG03r
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Calories740
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Carbohydrates58g
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Net Carbs51g
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Fat33g
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Protein54g
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Sodium1760mg
Recipe Steps
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
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Prep
Chop peppers large dice
Chop acorn squash large dice -
Cook Chicken
In a medium pan over medium high heat, add 1 tsp olive oil. Sprinkle .25 tsp salt and a pinch of pepper on the chicken. Brown skin side down for 3-4 minutes. Turn over and cook an additional 3-4 minutes. Transfer to a sheet pan and finish in the oven.
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Cook Vegetables
In the same pan over medium high heat, add 2 tsp olive oil. Add squash and cook until tender, 10-12 minutes, stirring occasionally. Transfer tp a plate.
In the same pan, heat 1 tsp olive oil. Add the peppers and cook until tender, 5-6 minutes. Add squash back to the pan with the teriyaki glaze. Toss to coat and remove from heat. -
Make Miso Sauce
Wipe out pan. Add ginger and mirin to pan and stir. Add miso and pepper flakes. Stir to combine.
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Finish The Dish
Cover chicken in miso sauce. Top vegetables with crispy noodles.
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