Meal Kit
Sweet Vidalia Roasted Bone-In Chicken
with roasted pears and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Bartlett Pear
- 2 fl. oz. Sweet Vidalia Onion Dressing
- 1 Shallot
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1 oz. Walnut Halves
- 6 Chive Sprigs
- 1 tsp. Seasoned Salt Blend
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) VqmeWYq7
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Calories610
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Carbohydrates36g
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Net Carbs28g
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Fat32g
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Protein44g
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Sodium1730mg
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
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
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and thinly slice.
Quarter pear lengthwise, core, and cut into 1/2" slices.Peel and halve shallot. Cut into 1/4" slices.Coarsely chop walnuts.Mince chives. -
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. -
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. -
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 1/4 tsp. salt and a pinch of pepper. Remove from burner. -
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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