with Brussels sprouts and apples
Prep & Cook Time: 20-30 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk, Eggs
Here we have a flavorful chicken breast with a lovely, crunchy pecan crust. Sounds intriguing, right? We've paired it with a delightful side of fluffy and creamy mashed potatoes. And that's not all. We've also got a wonderful, sweet and savory combo of tender Brussels sprouts and apples. Yum, yum, yum!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Fuji Apple
- 4 oz. Shredded Brussels Sprouts
- 1 tsp. Garlic Pepper
- ½ 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.
Nutrition (per serving) lPE4Wd3K
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Steps 1 and 2, searing 2-3 minutes per side, then transferring to baking sheet, adding topping, and roasting until pork reaches minimum internal temperature, 4-5 minutes.
If using salmon fillets, pat dry and season flesh side with half the garlic salt. Follow same instructions as chicken in Step 2, searing skin-side up, 2-4 minutes, then transferring to baking sheet, seared side up, adding topping, and roasting until salmon reaches minimum internal temperature, 7-10 minutes.
If using sirloin steak, follow same instructions as chicken in Steps 1 and 2, searing 2-3 minutes on one side, then transferring to baking sheet, seared side up, adding topping, and roasting until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
Prepare Ingredients and Make Sauce
Quarter apple and remove core. Cut into 1/4" slices.Coarsely chop pecans.Pat chicken dry and season both sides with half the garlic salt (reserve remaining for Brussels sprouts). In a mixing bowl, combine half the mayonnaise (reserve remaining for chicken), garlic pepper, and 1 tsp. water. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-4 minutes per side.Remove from burner. Transfer chicken to prepared baking sheet. Spread remaining mayonnaise evenly on each chicken breast and top with pecans, pressing gently to adhere. Chicken will be hot! Use caution. Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.While chicken roasts, continue recipe.
Cook the Brussels Sprouts and Apples
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add apples to hot pan and stir occasionally until apples start to soften, 1-2 minutes.Add Brussels sprouts and remaining garlic salt. Stir occasionally until Brussels sprouts are tender and apples have slightly caramelized, 2-3 minutes.Remove from burner.While Brussels sprouts and apples cook, continue recipe.
Heat Mashed Potatoes and Finish Dish
Add mashed potatoes and cream cheese to a microwave-safe bowl. Cream cheese will melt as potatoes heat. Microwave uncovered until potatoes are heated through and cream cheese melts, 1-2 minutes.Carefully remove from microwave. Stir vigorously to combine.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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