Roasted Red Pepper Parmesan Chicken
with Brussels sprouts and apples
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Soy, Tree Nuts
Chef
David Padilla
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.
In Your Box (serves 2)
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½ oz. Grated Parmesan
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2 Tbsp. Roasted Red Pepper Pesto
- 8 oz. Brussels Sprouts
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Shallot
- 1 Fuji Apple
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½ oz. Smoked Almonds
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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Calories466
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Carbohydrates27g
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Fat20g
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Protein45g
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Sodium1166mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
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1 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.
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2 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.
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3 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.
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4 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.
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5 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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