Roasted Chicken with Sweet Miso-Glazed Carrots

and tarragon cream

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

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)

  • 1 Tarragon Sprigs
  • 16 oz. Carrot
  • 2 Boneless Skinless Chicken Breasts
  • 3 oz. Pearl Onions, Frozen
  • Info
    2 tsp. Miso Paste - Gluten-Free
  • 2 tsp. Sugar
  • Info
    5 fl. oz. Canned Evaporated Whole Milk

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.

  • Nutrition (per serving)

  • Calories
    425
  • Carbohydrates
    34g
  • Fat
    10g
  • Protein
    46g
  • Sodium
    957mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Small Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem and coarsely chop tarragon. Peel, trim, and cut carrots into ½" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 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 ⅓ cup water in a small bowl.

  • 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.

  • 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.

  • 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.

  • 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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