Express
Premium
Herbed Maple Glazed Chicken
with Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 1 fl. oz. Pure Maple Syrup
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Onion Salt
- 3 Thyme Sprigs
- ¼ tsp. Red Pepper Flakes
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) pq1BooO5
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Calories470
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Carbohydrates30g
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Net Carbs23g
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Fat21g
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Protein44g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 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 filets mignon or sirloin steak, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Stem thyme.
Mince garlic.Pat chicken dry and season both sides with 1/4 tsp. onion salt (reserve remaining for Brussels sprouts) and a pinch of pepper. -
2 Cook the Brussels Sprouts
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts to hot pan and stir occasionally, 2 minutes.Add 1/4 cup water. Cover and cook undisturbed until almost tender, 4-6 minutes.Uncover, and add garlic, red pepper flakes (to taste), remaining onion salt, and a pinch of pepper. Stir occasionally until tender and lightly browned, 3-4 minutes.Remove from burner. Stir in half the butter (reserve remaining for sauce) until melted and combined.While Brussels sprouts cook, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-low heat.
Add chicken base, maple syrup, 1/2 tsp. thyme, a pinch of pepper, and 1 Tbsp. water to hot pan. Bring to a simmer. Once simmering, stir occasionally until water has almost evaporated, 1-2 minutes.Add remaining butter and chicken and any accumulated juices. Gently flip chicken until coated on both sides. Then stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing Brussels sprouts with cheese. Bon appétit!
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