Meal Kit

Pecan-Crusted Chicken

with BBQ-spiced carrots

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Pecans), Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

“Pe-can, pe-can, pe-can pie,” Meg Ryan and Billy Crystal famously repeated in When Harry Met Sally, and while we don't have any pie to offer you (we wish!), we do have pecans. Specifically, we have a pecan-parsley-Dijon-crusted chicken breast that offers rich, vivid flavor in every bite. We also have carrots flavored with BBQ spice and butter, pairing perfectly with the chicken. This dish will have all your friends and neighbors telling you they'd be proud to partake in your pecan chicken. Tip: Want an easy way to mince parsley? Gather the stems in one hand, and lay the leaves on the cutting board. Cut leaves with your knife using a rocking motion, then turn 90 degrees and repeat until the parsley is minced.

In Your Box (serves 2)

  • 16 oz. Carrot
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Roasted Pecans
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • ¼ oz. Parsley
  • 2 tsp. BBQ Spice Rub

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
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large 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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1 and 2, adding topping and roasting until pork reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Step 1. In Step 2, sear steak with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until browned on one side, 3-4 minutes. Transfer steak to baking sheet, seared side up, and add topping. Roast until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Chop pecans into pebble-sized pieces, if necessary.

    Stem and mince parsley.

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Combine pecans, parsley (reserve a pinch for garnish), 1/4 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Chicken

    Place chicken breasts on prepared baking sheet. Cover chicken evenly with half the Dijon (reserve remaining for sauce). Top with pecan mixture, pressing firmly to adhere.

    Roast in hot oven until pecans are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.

    While chicken roasts, cook carrot.

  3. 3

    Start the Carrot

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and stir occasionally until lightly browned, 2-3 minutes.

    Add 1/4 cup water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 2-3 minutes.

  4. 4

    Finish the Carrot

    Uncover hot pan, and add half the butter (reserve remaining for sauce) and seasoning rub.

    Stir constantly until carrot is glazed and evenly coated in rub, 1-2 minutes.

    Remove from burner. Transfer carrot to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook carrot to medium-high heat.

    Add 1/4 cup water, demi-glace, and remaining Dijon to hot pan. Bring to a boil.

    Once boiling, remove from burner and stir in remaining butter.

    Plate dish as pictured on front of card, topping sauce with chicken and garnishing chicken with reserved parsley. Bon appétit!

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