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
A note about serious food allergies
Fall flavors abound in this meal, a stunner for all seasons, but especially the September through November stretch. A is for autumn and A is for apple, with the fresh Fuji apple and Brussels combining for delightful, easy flavor. The chicken is baked with nutty Parmesan and smoky red pepper pesto, a triumphant combination for the cooling evenings. Tastes like fall spirit.
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 Oven-Safe Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and halve shallot. Slice thinly.
Quarter apple and remove core. Cut into ½" dice.
Coarsely chop almonds.
Cut lemon into wedges.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Start the Chicken
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 4-5 minutes.
Remove from burner. Flip chicken, and top evenly with red pepper pesto and Parmesan.
Finish the Chicken
Place pan in hot oven and roast until Parmesan is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts, shallot, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until vegetables start to soften, 6-8 minutes.
Add apple and 1 tsp. olive oil and stir occasionally until vegetables are browned and tender, 4-6 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with almonds and squeezing lemon wedges over vegetables to taste. Bon appétit!
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