All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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 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 of 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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Chop pecans into pebble-sized pieces, if necessary.
Stem and mince parsley.
Peel, trim, and cut carrot on an angle into ¼" slices.
Combine pecans, parsley (reserve a pinch for garnish), ¼ 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 ¼ tsp. pepper.
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.
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 ¼ 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.
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.
Make the Sauce
Return pan used to cook carrot to medium-high heat.
Add ¼ 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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