Express
Apple Cider Chicken
with zucchini and corn
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Apple cider isn't just for fall; it makes a perfectly decadent sauce for this succulent chicken breast, with a wondrous side of zucchini and corn. This meal makes for tasty vittles 24/7, 365 days a year, no matter the season.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 5 oz. Corn Kernels
- 1½ fl. oz. Apple Cider
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1 oz. Butter
- ½ fl. oz. Honey
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Grained Dijon Mustard
- 2 tsp. Savory 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) 4PXVQ0Om
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Calories510
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Carbohydrates34g
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Net Carbs30g
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Fat24g
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Protein41g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 pork chops, follow same instructions as chicken in Step 1, cooking until browned and pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using filets mignon, follow same instructions as chicken in Step 1, cooking until browned and 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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If using New York strip steak, follow same instructions as chicken in Step 1, cooking until browned and steaks reach desired doneness, 7-10 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 Cook the Chicken
Pat chicken dry, and season both sides with half the savory seasoning (reserve remaining for vegetables) and a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping.Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim zucchini ends and cut into 1/4" rounds on an angle.
Cut butter into quarters. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes.Add corn, remaining savory seasoning, and 1/4 tsp. salt. Stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 30-60 seconds.Remove from burner. Stir in butter, one piece at a time, until melted and smooth.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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