Meal Kit
Pretzel Crusted Chicken with Apricot Mustard Sauce
and garlic butter green beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
We gave the bready pretzel a crunchy breading makeover in this winner winner chicken dinner! With a play on sweet and savory, this meal is sure to keep your tastebuds interested.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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¼ cup Pretzel Crumble
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1 fl. oz. Brewpub Style Mustard
- 2 Green Onions
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Apricot Preserves
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½ oz. Crispy Fried Onions
- 1 tsp. Sugar
- ½ tsp. Garlic Salt
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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Calories630
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Carbohydrates36g
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Net Carbs30g
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Fat35g
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Protein40g
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Sodium1700mg
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 mahi-mahi fillets, pat dry and halve. Follow same instructions as chicken in Steps 2 and 3, adding topping and searing, topping side down first, until fish reaches minimum internal temperature, 3-5 minutes per side. No need to roast.
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If using sirloin steak or NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing, topping side down, 2-3 minutes, then roasting, seared-side up, until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Sauce
Trim ends off green beans, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Combine mustard, apricot preserves, sugar, 2 tsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside. -
2 Prepare and Sear the Chicken
Pat chicken dry.
Place pretzel crumble on a plate. Transfer chicken to plate with pretzel, covering one side completely and pressing gently to adhere. If you receive whole pretzels, finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Combine pretzels and a pinch of salt on a plate.Place a large non-stick pan over medium heat and add 5 tsp. olive oil. Add chicken to hot pan, pretzel side down. Cook until golden brown on one side, 4-6 minutes.Remove from burner. -
3 Roast the Chicken
Transfer chicken, pretzel-side up, to prepared baking sheet. Wipe pan clean and reserve.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Carefully remove from oven. Season with a pinch of salt and pepper. Rest, 3 minutes.While chicken roasts, continue recipe. -
4 Cook the Green Beans
Return pan used to cook chicken to medium-high heat.
Add green beans, white portions of green onions, 1/4 cup water, and garlic salt to hot pan. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in butter until melted and green beans are coated. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions and garnishing green beans with crispy onions. Bon appétit!
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