Express
Sheet Pan Black Pepper-Glazed Chicken
with pepper and onion rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
David Welch
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cooked White Rice
- 8 oz. Pepper and Onion Mix
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1⅘ fl. oz. Black Pepper Sauce
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2 tsp. Miso Sauce Concentrate
- 2 tsp. Minced Garlic and Chili Pepper
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⅓ oz. Butter
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⅕ fl. oz. Tamari Soy Sauce
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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Calories490
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Carbohydrates46g
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Net Carbs43g
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Fat17g
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Protein35g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
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
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Assemble the Vegetables
Place pepper and onion mix, 2 tsp. olive oil, minced garlic and chili pepper (use less if spice-averse), and 1/4 tsp. salt on one half of prepared baking sheet.
Massage oil and seasonings into vegetables. Spread into an even layer on their side. -
2 Start the Vegetables and Chicken
Pat chicken dry. Season both sides with 2 tsp. olive oil and 1/4 tsp. salt.
Place chicken on empty side of baking sheet.Roast in hot oven, 10 minutes.Carefully remove from oven.Chicken will finish cooking in a later step. -
3 Finish the Vegetables and Chicken
Stir miso base into vegetables.
Evenly top chicken with black pepper sauce. Sheet will be hot! Use caution.Roast again in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.To serve, stir vegetables, softened butter, and soy sauce into rice until combined. Bon appétit!
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