Meal Kit
Pecan-Crusted Chicken
with BBQ-spiced carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 16 oz. Carrot
- 13 oz. Boneless Skinless Chicken Breasts
- 1½ oz. Roasted Pecan Pieces
- 4 tsp. Chicken Demi-Glace Concentrate
- ⅗ oz. Butter
- ½ oz. Dijon Mustard
- 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.
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Nutrition (per serving)
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Calories560
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Carbohydrates30g
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Net Carbs22g
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Fat30g
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Protein43g
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Sodium1650mg
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
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If using sirloin steak, follow same instructions as chicken in Step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, roasting until steaks reach minimum internal temperature, 12-16 minutes.
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If using filet mignon, follow same instructions as chicken in step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, roasting until steaks reach minimum internal temperature, 14-18 minutes.
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If using salmon, follow same instructions as chicken in Step 1, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, placing salmon on prepared baking sheet, skin side down, and roasting until salmon reaches minimum internal temperature, 13-15 minutes.
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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 1/4 tsp. pepper. -
2 Roast the Chicken
Place chicken breasts on prepared baking sheet. Brush 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 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 Finish the Carrot
Remove cover and add half the butter (reserve remaining for sauce) and BBQ spice 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 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 pan. Bring to a boil.Once boiling, remove from burner and swirl 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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