Spicy Sweet Chili Chicken with Coconut Roasted Carrots and Brussels Sprouts
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
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.
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.
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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