Meal Kit
Apple-Gouda Smothered Chicken
with smoky Brussels sprouts
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
“Smother,” in other contexts, usually doesn't mean good things: a stage mother whispering lines backstage at their frightened child, or a boyfriend calling every ten minutes to make sure you're still by the phone. But smothering a chicken breast with tart apples and Gouda, giving every bite a rich, unforgettable flavor… That's the kind of smothering mother, child, and boyfriend can get behind.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 1 Gala Apple
- 2 fl. oz. Apple Cider
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2 oz. Smoked Gouda Slices
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⅗ oz. Butter
- 3 Thyme Sprigs
- ½ tsp. Smoked Paprika
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) Zqwwd6qG
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Calories540
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Carbohydrates27g
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Net Carbs21g
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Fat25g
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Protein50g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Quarter apple and remove core. Cut into 1/4" slices.Stem and mince thyme.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook Brussels Sprouts and Sear Apples
Place Brussels sprouts on prepared baking sheet and rub with paprika, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer on one half of baking sheet. Roast until tender, 6 minutes.Remove from oven. Brussels sprouts will finish cooking in a later step.While sprouts roast, place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches if needed, add apple slices to hot pan in a single layer. Sear apples undisturbed until lightly browned, 2-3 minutes.Transfer apples to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Return pan used to sear apples to medium-high heat and add 1/2 tsp. olive oil. Add chicken to hot pan and sear undisturbed until lightly browned, 2-3 minutes on one side.
Transfer chicken to other half of baking sheet, seared side up. Shingle cooked apples on chicken and cover apples with Gouda slices.Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Reserve pan; no need to wipe clean.While chicken cooks, make sauce. -
4 Make the Sauce
Place apple cider and thyme (reserve a pinch for garnish) in pan used to sear chicken over medium-high heat.
Bring to a boil and cook until sauce is the consistency of light syrup, 30-60 seconds.Remove from burner and swirl in butter. Season with a pinch of salt and pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved thyme. Bon appétit!
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