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

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

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)

  • Info
    ½ oz. Grated Parmesan
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 8 oz. Brussels Sprouts
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • 1 Fuji Apple
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    466
  • Carbohydrates
    27g
  • Fat
    20g
  • Protein
    45g
  • Sodium
    1166mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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