Family Meal Kit
One-Sheet Peanut-Crusted Chicken
with garlic broccoli and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 20 oz. Carrot
- 12 oz. Broccoli Florets
- 2 fl. oz. Sweet Chili Sauce
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2 oz. Roasted & Salted Peanuts
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1½ oz. Roasted Garlic & Herb Butter
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1½ oz. Peanut Butter
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⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- 1 tsp. Garlic Salt
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)
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Calories510
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Carbohydrates30g
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Net Carbs22g
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Fat28g
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Protein39g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Vegetables
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer. Roast in hot oven, 10 minutes.While carrots roast, continue recipe. -
2 Prepare Ingredients and Make Sauce
Cut broccoli into bite-sized pieces.
Coarsely crush peanuts.In a mixing bowl, combine peanut butter, sweet chili sauce, soy sauce, and ginger (to taste). Set aside.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Add the Broccoli and Chicken
After 10 minutes, carefully remove sheet from oven.
Add broccoli and top vegetables with 2 tsp. olive oil and garlic salt. Toss to combine. Baking sheet and carrots will be hot! Use a utensil.Push vegetables to one side of baking sheet. Place chicken on now-empty side of baking sheet. -
4 Finish the Vegetables and Chicken
Roast in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. -
5 Finish the Dish
Add garlic & herb butter to vegetables and gently stir until butter melts and vegetables are coated.
Spread sauce evenly over chicken and top with peanuts, pressing gently to adhere.Plate dish as pictured on front of card. Bon appétit!
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