Oven-Ready
Crunchy Almond Baked Chicken
with orange-glazed Brussels sprouts and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Eggs, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Rachel Post
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Brussels Sprout & Carrot Medley
- 10 oz. Boneless Skinless Chicken Cutlet
- 1⅘ oz. Low Sodium Orange Sauce
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1 oz. Roasted Sliced Almonds
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⅗ fl. oz. Tamari Soy Sauce
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0.42 oz. Mayonnaise
- 1 tsp. Garlic Pepper
- 1 tsp. Asian Garlic, Ginger & Chile 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) 4PXnMpOm
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Calories470
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Carbohydrates31g
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Net Carbs23g
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Fat23g
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Protein37g
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Sodium1470mg
Recipe Steps
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 Start the Vegetables
Spray provided tray with cooking spray.
Place Brussels sprout and carrot medley, 2 tsp. olive oil, and 2/3 the soy sauce (reserve remaining for chicken) in prepared tray. Massage oil and seasonings into vegetables. Spread into an even layer.Bake uncovered in hot oven, 10 minutes.While vegetables bake, continue recipe. -
2 Bake Chicken and Finish Vegetables
Pat chicken dry and season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse).
After 10 minutes, carefully remove tray from oven and push vegetables to one side of tray. Place chicken in now-empty side of tray and evenly top with remaining soy sauce and 1 tsp. olive oil.Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. -
3 Add Almonds and Finish Meal
Stir garlic pepper into vegetables until combined. Tray will be hot! Use a utensil.
Evenly top chicken with mayonnaise, then almonds, pressing gently to adhere. Spray chicken with cooking spray. Tray will be hot! Use a utensil.Bake again uncovered in hot oven until almonds are slightly browned, 4-5 minutes.Carefully remove from oven.To serve, evenly top vegetables with orange sauce. Bon appétit!
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