Meal Kit

Pecan-Crusted Chicken

with BBQ-spiced carrots

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Tree Nuts (Pecans), Milk

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 pecan 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
  • 10 oz. Boneless Skinless Chicken Breast Cutlet
  • Info
    1½ oz. 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
  • Net Carbs
  • 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
  1. 1

    Prepare the Ingredients

    Chop pecans into pebble-sized pieces, if necessary.

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

    Stem and mince parsley.

    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 dry and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Chicken

    Place chicken on prepared baking sheet. Top evenly with half the mustard (reserve remaining for sauce), then 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, 14-17 minutes.

    Carefully remove from oven.

    While chicken roasts, continue recipe.

  3. 3

    Start the Carrots

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add carrots 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 carrots are tender and water has mostly evaporated, 2-3 minutes.

  4. 4

    Finish the Carrots

    Uncover and add half the butter (reserve remaining for sauce) and BBQ spice rub (to taste) to hot pan.

    Stir constantly until carrots are glazed and evenly coated, 1-2 minutes.

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

  5. 5

    Make Sauce and Finish Dish

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

    Add 1/4 cup water, demi-glace, and remaining mustard to hot pan. Stir to combine, then bring to a boil.

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

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

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