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)
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
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
- 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)
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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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