Meal Kit

Miso-Honey Chicken

with BBQ-spiced sweet potatoes and spinach

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 2 Shallots
  • 3 Thyme Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. BBQ Spice Rub
  • Info
    2 tsp. White Miso Paste
  • ½ fl. oz. Honey
  • 4 oz. Spinach

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Cut sweet potato into ½" dice. Peel and halve shallot. Slice thinly. Stem thyme and coarsely chop. Pat chicken breasts dry.

  2. 2

    Roast the Sweet Potato

    Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add sweet potato to hot pan and stir often until browned, 3 minutes. Place pan in oven and cook until tender, 12-15 minutes. Carefully, remove pan from oven and toss potatoes with seasoning rub and a pinch of salt. While potatoes cook, make glaze.

  3. 3

    Make the Miso-Honey Glaze

    In a mixing bowl, combine miso and honey.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 3-4 minutes. Flip chicken breasts, spread on miso-honey glaze, and reduce heat to medium. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove from burner and sprinkle on thyme. Remove chicken to a plate and rest 3-5 minutes. Wipe pan clean and reserve.

  5. 5

    Cook the Spinach

    Return pan used to cook chicken to medium-high and add 1 tsp. olive oil. Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add ¼ cup water and cook until evaporated, 1 minute. Add spinach and cook until wilted, 1-2 minutes. Plate dish as pictured on front of card. Bon appétit!

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