Meal Kit
Garlic-Thyme Roasted Chicken
with green beans and apples
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Forget the ancient reputation as the harbinger of temptation and evil. Forgo the legal bribery of handing your teacher a polished one. And brush aside thoughts of omnipresent technology companies: This apple is only one thing and that's delicious. It's delicious with green beans and shallot and those are delicious when paired with this chicken with garlic-thyme sauce, both herbaceous and creamy. When they ask "how about them apples?" you'll only be thinking of this sublime meal.
Tip: Here's a super easy way to remove thyme leaves from stem. Just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off. Another good (if we do say so ourselves) tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats and sticks, you're good to go.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Fuji Apple
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4 oz. Light Cream
- 1 Shallot
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
- 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) A3KpYKP6
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Calories530
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Carbohydrates33g
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Net Carbs27g
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Fat26g
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Protein41g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Prepare the Ingredients
Trim ends off green beans. Cut into 1" pieces.
Quarter apple and remove core. Cut into wedges and halve wedges into chunks.Peel and halve shallot. Slice halves into thin strips.Mince garlic.Stem and mince thyme.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, apples, and shallots to hot pan and stir occasionally until lightly charred, 7-9 minutes.
Remove vegetables to one half of prepared baking sheet and season with 1/4 tsp. salt and a pinch of pepper. Spread into a single layer on their half.Wipe pan clean and reserve. -
3 Sear the Chicken
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook undisturbed until browned, 4-5 minutes.Transfer chicken, seared side up, to empty side of baking sheet.Reserve pan; no need to wipe clean. -
4 Finish the Chicken and Vegetables
Bake in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
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5 Make Sauce and Finish Dish
When chicken and vegetables have 5 minutes remaining, return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add garlic and thyme to hot pan and cook until aromatic, 30-60 seconds.
Add cream and demi-glace and stir constantly until slightly thickened, 1-2 minutes.Remove from burner and season with a pinch of salt and pepper.Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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