Express
Balsamic-Glazed Chicken Cutlet
with cauliflower and carrots
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Tom Scodari
You can't go wrong with a balsamic glaze, and in this dish, the sweet bitterness coats the tender and juicy chicken breast oh so perfectly. This veggie side is also a winner. Flavorful and tender cauliflower and carrots with a lovely walnut topping. This meal is sure to satisfy your cravings.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Breast Cutlet
- 8 oz. Cauliflower Florets
- 8 oz. Halved Coin Cut Carrots
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1½ oz. Walnut Halves
- 0.92 oz. Brown Sugar
- ½ oz. Balsamic Vinegar
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⅓ oz. Butter
- 1 tsp. Garlic Salt
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1 tsp. Umami 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) Gqy57YqB
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Calories540
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Carbohydrates31g
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Net Carbs23g
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Fat31g
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Protein35g
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Sodium1690mg
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
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1 Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Crush walnuts in shipping bag. -
2 Cook Chicken and Make Sauce
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-4 minutes on one side.Flip chicken. Add brown sugar, umami seasoning, balsamic vinegar, and 1/4 cup water. Stir occasionally until combined and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots, cauliflower, butter, garlic salt, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner. Stir in half the crushed walnuts (reserve remaining for garnish). -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce from pan and garnishing with remaining walnuts. Bon appétit!
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