Meal Kit
Herbes de Provence Chicken
with glazed carrots and pecans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Ryan Pugh
Bring some fancy French into your life with this delightful herb sauce, mounted with rich butter that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of sweet magic to these proceedings. Or should we say “douce magie?” Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Carrots
- 1 Shallot
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1 oz. Roasted Pecan Pieces
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⅗ oz. Butter
- 0.46 oz. Brown Sugar
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
- 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) pq1N7DO5
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Calories550
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Carbohydrates31g
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Net Carbs24g
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Fat31g
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Protein39g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 filets mignon or sirloin steaks, 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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1 Prepare the Ingredients
Peel, trim, and cut carrots on an angle into 1/2" slices.
If whole, coarsely chop pecans.Mince chives.Peel and mince shallot.Pat chicken dry and season both sides with half the savory seasoning (remaining is yours to use as you please!). -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to brown, 4-6 minutes.
Add 1/2 cup water, half the butter (reserve remaining for sauce), brown sugar, 1/4 tsp. salt, and a pinch of pepper. Reduce heat to medium-low. Cover and stir occasionally until tender and liquid has mostly evaporated, 10-15 minutes.Uncover and bring to a simmer.Once simmering, stir occasionally until liquid thickens and coats carrots, 2-3 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, continue recipe. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 2-3 minutes.
Stir in 1/4 cup water, demi-glace, herbes de Provence (to taste), and a pinch of pepper. Bring to a boil.Once boiling, stir constantly until slightly thickened, 2-3 minutes.Remove from burner and stir in remaining butter. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing carrots with pecans and chives. Bon appétit!
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