Meal Kit
Fall Harvest
Tarragon Creme Chicken
with honey-roasted beets & butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Chicken Strips
- 8 oz. Red Beet
- 8 oz. Cubed Butternut Squash
- 2 oz. Creme Fraiche
- ½ fl. oz. Honey
- ½ oz. Baby Arugula
- 2 tsp. Savory Seasoning
- 0.14 oz. Lemon Juice
- 1 Tarragon Sprig
- ½ tsp. Garlic and Parsley Seasoning
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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Calories430
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Carbohydrates35g
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Net Carbs28g
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Fat19g
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Protein33g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Peeler
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Vegetables
Trim ends off beet, peel, and cut into 1/2" dice. Beets are delicious, but tend to stain. Clean your cutting board after preparing.
Place beets on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer.Roast in hot oven, 15 minutes.While beets roast, continue recipe. -
2 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem and mince tarragon.Pat chicken dry. Season both sides with garlic and parsley seasoning and a pinch of salt and pepper. -
3 Finish the Vegetables
After 15 minutes, carefully remove beets from oven.
Add butternut squash, 1 tsp. olive oil, half the savory seasoning (remaining is yours to use as you please!), and a pinch of salt to sheet with beets. Toss to combine and spread into a single layer. Sheet and beets will be hot! Use a utensil.Roast in hot oven until vegetables are tender, 18-22 minutes.Carefully remove from oven. Stir in honey until combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook undisturbed until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
5 Make Crema, Dress Arugula, and Finish Dish
In a mixing bowl, combine 1 tsp. tarragon, softened creme fraiche, half the lemon juice (reserve remaining for arugula), a pinch of salt and pepper, and 2 tsp. water. Set aside.
In another mixing bowl, combine arugula, 1/2 tsp. olive oil, a pinch of salt, and remaining lemon juice. Set aside.Plate dish as pictured on front of card, topping chicken with crema. Garnish vegetables with arugula. Bon appétit!
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