Culinary Collection

Pecan Crusted Chicken Breast

with apple salad and sweet potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), Milk, Eggs

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

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
  • Info
    1 oz. Roasted Pecans
  • Info
    ⅘ fl. oz. Garlic Aioli
  • Info
    ½ oz. Feta Cheese Crumbles

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 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

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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