Meal Kit
Crispy Brewpub Mustard Chicken
with thyme-roasted sweet potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Over 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 10 oz. Boneless Skinless Chicken Cutlet
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½ cup Panko Breadcrumbs
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1 fl. oz. Brewpub Style Mustard
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½ oz. Grated Parmesan Cheese
- 2 Green Onions
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0.42 oz. Mayonnaise
- 1 tsp. Onion Salt
- 1 tsp. Light Chili Powder
- 3 Thyme Sprigs
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) GqneE7PW
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Calories640
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Carbohydrates63g
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Net Carbs54g
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Fat26g
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Protein37g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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.
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1 Roast the Sweet Potatoes
Cut sweet potato into 1/2"-thick wedges.
Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the onion salt (reserve remaining for chicken), and a pinch of pepper. Spread into a single layer.Roast in hot oven until browned and tender, 25-30 minutes, flipping once halfway through.Carefully remove from oven and toss with cheese and 1 tsp. thyme (prepared in next step).While sweet potatoes roast, continue recipe. -
2 Prepare the Ingredients
Stem and mince thyme.
Trim and thinly slice green onions on an angle. -
3 Prepare the Chicken
Evenly spread panko on a plate.
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with chili powder (use less if spice-averse) and remaining onion salt. Evenly top both sides of chicken with mayonnaise. Place chicken onto panko, pressing gently to adhere to both sides. -
4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mustard. Garnish with green onions. Bon appétit!
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