Meal Kit
Chicken with Lemon-Chive Crema
and Parmesan-roasted Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Lemon and chicken are a classic pairing, and here we're doing a slight twist: Instead of just dousing or spritzing, you'll make a delicious crema with sour cream, chives, and lemon juice. Parmesan-roasted Brussels sprouts round out a meal that's a calorie-conscious, carb-conscious delight.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
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2 oz. Sour Cream
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1½ oz. Grated Parmesan
- 6 Chive Sprigs
- 1 tsp. Herbes de Provence
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) EOdneVPG
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Calories510
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Carbohydrates16g
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Net Carbs11g
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Fat30g
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Protein47g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
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 stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Mince chives.Halve lemon. Cut one half into wedges and juice the other half.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet. Toss with half the Parmesan, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast until tender and well browned, 16-20 minutes.Sprinkle cooked Brussels sprouts with remaining Parmesan.While Brussels sprouts roast, cook chicken. -
3 Cook the Chicken
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 3-4 minutes.
Flip chicken, season with herbes de Provence, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.While chicken cooks, make crema. -
4 Make the Crema
Combine sour cream, chives, 2 tsp. lemon juice, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with crema. Serve lemon wedges on the side. Bon appétit!
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