Sweet Vidalia Roasted Bone-In Chicken

with roasted pears and Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Most people like the plain Jane boneless, skinless chicken breasts. But not us, and not you… we love the “complication” of skin and bones. Complication, puh; the bones and the skin protect the juiciness of the breast, and the roasted skin brings both texture and flavor to the game. This is bone-in, skin-on chicken at is finest, seared, then seasoned, then roasted to perfection. Sweet pears and delightful Brussels sprouts compliment the “complicated” chicken with sweet and salty flavors.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • Info
    1 oz. Walnut Halves
  • 1 Bartlett Pear
  • 1 tsp. Seasoned Salt Blend
  • 2 fl. oz. Sweet Vidalia Onion Dressing
  • 6 Chive Sprigs
  • 12 oz. Antibiotic-Free 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
    615
  • Carbohydrates
    35g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1724mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and thinly slice. Quarter pear lengthwise, core, and cut into ½" slices. Peel and halve shallot. Cut into ¼" slices. Coarsely chop walnuts. Mince chives.

  • Step 2 - Toast the Walnuts
    2

    Toast the Walnuts

    Place a large non-stick pan over medium heat. Add walnuts to hot, dry pan and stir occasionally until lightly browned and aromatic, 3-5 minutes. Once aromatic, immediately remove walnuts to a plate. Wipe pan clean and reserve.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Pat chicken breasts dry. Return pan used to toast walnuts to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook vegetables.

  • Step 4 -  Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until browned, 2-4 minutes. Add shallot, pear, and a pinch of salt. Stir occasionally until softened and tender, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    In a mixing bowl, combine chives and dressing. Plate dish as pictured on front of card, placing chicken on dressing and garnishing vegetables with toasted walnuts. Bon appétit!

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