Oven-Ready

Spicy Sweet Chili Chicken with Coconut Roasted Carrots and Brussels Sprouts

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, 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

In Your Box (serves 2)

  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 2 oz. Sweet Chili Sauce
  • 1 tsp. Sriracha
  • 12 oz. Brussels Sprout & Carrot Medley
  • Info
    0.84 oz. Mayonnaise
  • Info
    2 Tbsp. Coconut Panko
  • Info
    ½ oz. Sesame Sticks
  • 13 oz. Boneless Skinless Chicken Breasts

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
    499
  • Carbohydrates
    34g
  • Fat
    21g
  • Protein
    43g
  • Sodium
    1748mg

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine brussel sprout and carrot medley, seasoning blend, 2 tsp olive oil, and a pinch of salt and pepper in provided tray. Bake in a hot oven for 15 minutes.

  2. 2

    Add Chicken and Toppings

    Remove pan from oven, Add mayo to vegetable mixture and toss to combine. Top with coconut panko and push mixture to one side. Add chicken to empty side of tray and top with a pinch of salt and pepper.

  3. 3

    Make Sauce and Finish The Dish

    Add sweet chili sauce and sriracha (to taste) to a small bowl until completely combined. Continue to bake until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 22-24 minutes. Carefully remove pan from oven. Top chicken with sauce and vegetable mixture with sesame sticks. Bon appétit!

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