Meal Kit
Pepita-Crusted Chicken with Chipotle Demi-Glace
and honey roasted Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Pumpkins aren't just a seasonal thing. (And, yes, pepitas are little pumpkin seeds, from certain kinds of pumpkins.) Pepitas add a rich, nutty flavor to this tender chicken, plus a nice bit of textural contrast. Both are tied together nicely by a rich, chipotle-dusted demi sauce, a tinge of South of the Border influence. To every flavor, there is a season, but deliciousness is a year-round phenomenon. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 1 fl. oz. Honey
- 1 oz. Pepitas
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2 tsp. Chicken Demi-Glace Concentrate
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0.42 oz. Mayonnaise
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⅓ oz. Butter
- ½ tsp. Chipotle Seasoning
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) oPNxDYOX
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Calories560
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Carbohydrates30g
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Net Carbs25g
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Fat28g
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Protein47g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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 steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. In Step 2,. roast Brussels 10 minutes. Follow same instructions as chicken in Step 3, roasting until steak reaches minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop pepitas.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt. -
2 Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of pepper, and 1/4 tsp. salt, if desired. Massage oil and seaosning into Brussels sprouts.
Spread into a single layer on one half of baking sheet. Roast in hot oven, 8 minutes.Carefully remove from oven. Brussels sprouts will finish cooking in a later step.While Brussels roast, start chicken. -
3 Start the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet. Reserve pan; no need to wipe clean.Spread mayonnaise evenly on chicken and top with pepitas, pressing gently to adhere. -
4 Roast the Chicken and Brussels Sprouts
Roast until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Drizzle honey over roasted Brussels sprouts. Rest chicken at least 3 minutes.While chicken rests, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add demi-glace, 1/4 cup water, and a pinch of seasoning blend. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.Remove from burner. Taste, and add remaining seasoning blend if desired. Swirl in butter until combined.Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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