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Sesame-Crusted Chicken

with honey-miso carrots and Brussels sprouts

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Pecans), Milk, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • GLUTEN-SMART

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Halved Coin Cut Carrots
  • 4 oz. Shredded Brussels Sprouts
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • Info
    ½ oz. Roasted Pecan Pieces
  • Info
    2 tsp. Miso Sauce Concentrate
  • ¼ oz. Cilantro
  • Info
    2 tsp. Multicolor Sesame Seeds
  • ½ tsp. Garlic Salt

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
    480
  • Carbohydrates
    25g
  • Net Carbs
    18g
  • Fat
    25g
  • Protein
    39g
  • Sodium
    1540mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare Ingredients and Make Miso Butter

    Stem and tear cilantro leaves.

    Coarsely chop pecans.

    In a mixing bowl, combine softened butter and half the miso (reserve remaining for vegetables). Set aside.

  2. 2

    Cook the Chicken

    Pat chicken dry and season both sides with garlic salt and a pinch of pepper.

    Evenly spread sesame seeds on a plate. Place chicken onto sesame seeds, pressing firmly to adhere to one side.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken, sesame-side down first, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Transfer chicken to a plate and tent with foil.

    While chicken cooks, continue recipe.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water and carrots to hot pan. Bring to a simmer.

    Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

    Uncover and add 1 tsp. olive oil and Brussels sprouts. Stir often until lightly browned, 3-4 minutes.

    Add honey, remaining miso, and 1/4 tsp. salt. Stir until vegetables are coated.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with miso butter and garnishing vegetables with pecans and cilantro. Bon appétit!

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