Meal Kit
Roasted Chicken with Sweet Miso-Glazed Carrots
and tarragon cream
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
Chef
Jimmy Madla
Tarragon is a fresh herb whose narrow, soft leaves add delicate anise flavor to the light cream sauce served with this chicken. It's great for all seasons, but adds a perfect counterpoint to the fall flavors found in the miso-roasted carrots and pearl onions. With so much umami goodness on one plate, you won't believe such a delicious and satisfying meal is also low in calories and carbs.
In Your Box (serves 2)
- 16 oz. Carrot
- 2 Boneless Skinless Chicken Breasts
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5 fl. oz. Canned Evaporated Whole Milk
- 3 oz. Pearl Onions, Frozen
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2 tsp. White Miso Paste
- 2 tsp. Sugar
- 1 Tarragon Sprigs
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) MqgbM0Pn
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Calories420
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Carbohydrates34g
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Net Carbs29g
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Fat10g
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Protein46g
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Sodium960mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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
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1 Prepare the Ingredients
Stem and coarsely chop tarragon. Peel, trim, and cut carrots into 1/2" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
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2 Start the Carrots
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add carrots and pearl onions to hot pan and cook until vegetables begin to brown, 3-4 minutes. Whisk together miso, sugar, and 1/3 cup water in a small bowl.
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3 Finish the Carrots
Add miso-sugar mixture to pan, cover, and reduce heat to medium. Cook until carrots are tender, 4-6 minutes. Remove cover, raise heat to high, and cook, stirring frequently, until liquid reduces to a sticky glaze, 2-3 minutes. Sprinkle with half the tarragon (reserve remaining for sauce). Cover and set aside. While carrots cook, start chicken.
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4 Cook the Chicken
Heat 2 tsp. olive oil in another medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove to plate, cover loosely with foil, and rest 5 minutes. Discard excess fat from pan and reserve; no need to wipe clean.
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5 Make the Tarragon Sauce
Return pan used to cook chicken to medium-high heat. Add evaporated milk and 1 tsp. tarragon to pan. Bring to a simmer and cook, stirring often, until thickened enough to coat the back of a spoon, 2-3 minutes. Season with a pinch of salt and pepper. Taste, and add more tarragon if desired.
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6 Plate the Dish
Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken.
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