The drums are beating out a unique pattern, the bass is groovin' on a line of its own, and guitars are being strummed and/or plucked to match… this band is jammin'. Music has a harmony of its own and so does food; the jam here takes your plain, workaday onion and transforms it into tangy, sweet delight, perfect for the Brussels sprouts. And that's not the only magical chord in this dinner: the creamy red pepper sauce plays a solo that both rocks and shreds on the succulent chicken. This meal is the best kind of sunshine daydream.
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.
Antibiotic-Free Boneless Skinless Chicken Breasts
Roasted Red Peppers
Boneless Skinless Chicken Breasts
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim stems off Brussels sprouts and slice into thin strips.
Halve and peel onion. Slice halves into thin strips.
Mince roasted red peppers.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer on one side and roast in hot oven, 5 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts roast, sear chicken.
Cook Chicken and Finish Brussels Sprouts
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to empty half of baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Wipe pan clean and reserve.
While chicken roasts, make onion jam.
Make the Onion Jam
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until caramelized, 6-8 minutes.
Stir in sugar and balsamic vinegar and cook until liquid is almost evaporated, 30-60 seconds.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add roasted red peppers to hot pan and cook until warm, 30-60 seconds.
Add cream and ¼ tsp. salt and bring to a boil. Once boiling, stir occasionally until thickened, 2-3 minutes.
Plate dish as pictured on front of card, spooning sauce over chicken and topping Brussels sprouts with onion jam. Bon appétit!
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