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Walnut-Crusted Chicken
with apple bacon Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} calories
Chef
Maija Barnes
Ever had walnuts on chicken? If not, we'd love for you to try this meal! The tender and juicy chicken has a perfect salty and nutty bite. And you won't be able to resist the sweet and savory side with salty crisp bacon and tender Brussels sprouts. This is a meal worth looking into.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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10 oz. Mashed Potatoes
- 1 Gala Apple
- 4 oz. Shredded Brussels Sprouts
- 1 oz. Apricot Preserves
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1 oz. Cream Cheese
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½ oz. Walnut Halves
- ½ oz. Crumbled Bacon
- 1 tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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) WPemmwPk
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Calories620
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Carbohydrates53g
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Net Carbs46g
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Fat26g
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Protein44g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
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 salmon fillets, pat dry and season flesh side with half the garlic salt and a pinch of pepper. Top flesh side evenly with walnuts. Follow same instructions as chicken in Step 2, cooking, walnut-side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as chicken in Step 2, cooking walnut-side down first, until steaks reach 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 Prepare Ingredients and Make Sauce
Finely crush walnuts.
Quarter apple and remove core. Cut into 1/4" slices.In a microwave-safe bowl, combine apricot preserves, 2 tsp. water, and a pinch of salt and pepper. Microwave until heated through and smooth, 30-45 seconds.Carefully remove from microwave. Set aside. -
2 Cook the Chicken
Pat chicken dry and season both sides with half the garlic salt (reserve remaining for potatoes and Brussels sprouts) and a pinch of pepper. Top one side evenly with walnuts, pressing gently to adhere.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken, walnut-side down first, to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add bacon to hot pan and stir occasionally until crisp, 1-2 minutes.Add apples, Brussels sprouts, and half the remaining garlic salt (reserve remaining for potatoes). Stir occasionally until apples and Brussels sprouts are tender, 5-7 minutes.Remove from burner. -
4 Heat Potatoes and Finish Dish
Add potatoes, garlic pepper, cream cheese, and remaining garlic salt to another microwave-safe bowl. Stir vigorously to combine. Cover with a damp paper towel.
Microwave covered until cream cheese melts and potatoes are heated through, 2-3 minutes.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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