Meal Kit
Culinary Collection
Pecan Crusted Chicken Breast
with apple salad and sweet potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk, Eggs
Chef
Maija Barnes
The rich nuttiness of pecans on top of a succulent, juicy chicken breast? You can sign us up for that every day and twice on Sunday. But it's not just that, of course: we've got yummy sweet potato and fresh salad on the side, rounding out a meal that we'll want in our basket, eight days a week.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Sweet Potato
- 1 Red Delicious Apple
- 1 Lemon
- 2 fl. oz. White Balsamic Vinaigrette
- 2 oz. Baby Arugula
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1 oz. Pecans
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⅘ fl. oz. Garlic Aioli
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½ oz. Crumbled Feta Cheese
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) Wq4Y8AO4
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Calories750
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Carbohydrates57g
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Net Carbs48g
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Fat40g
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Protein41g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until browned, 2-3 minutes per side, adding topping, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Sweet potatoes may need to continue roasting another 4-5 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 2, and 3, cooking until browned, 2-3 minutes per side, adding topping, then roasting until steaks reach minimum internal temperature, 8-10 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Sweet Potatoes
Quarter sweet potato and cut into ½" pieces.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer. Roast in hot oven, 8 minutes.Sweet potato will finish cooking in a later step.While sweet potato roasts, continue recipe. -
2 Sear the Chicken
Pat chicken breasts dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat.Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.Remove from burner. Chicken will finish cooking in a later step. -
3 Finish the Sweet Potatoes and Chicken
After 8 minutes, remove baking sheet from oven and push sweet potato to one side. Baking sheet will be hot! Use a utensil.
Transfer chicken to empty side of baking sheet. Spread half the garlic aioli (reserve remaining for salad) evenly on chicken, then top with pecans, pressing gently to adhere.Roast in hot oven until sweet potato is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While sweet potato and chicken roast, continue recipe. -
4 Make the Salad
Quarter apple and remove core. Cut into 1/4" slices.
Halve lemon. Cut one half into wedges and keep other half whole.In a mixing bowl, combine apple, arugula, and 3/4 the vinaigrette (reserve remaining for sauce). Set aside. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine remaining garlic aioli, remaining vinaigrette, and a squeeze of lemon half. Set aside.
Plate dish as pictured on front of card, topping chicken with sauce and salad with feta. Squeeze lemon wedges over dish to taste. Bon appétit!
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