Meal Kit
Honey-Garlic Chicken
With Parmesan Vegetable Medley
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Five steps are all that stand between you and a delicious, healthy dinner. This dish cuts out the scrubbing of pots and pans, but definitely doesn't cut out any of the flavor. Sweet, garlicky chicken breast gets roasted alongside a savory mix of onions, peppers, and Brussels sprouts, and it's all topped off with Parmesan cheese. Simple, healthy, and best of all, dang tasty. Just something to think about while you're doing something besides dishes.
In Your Box (serves 2)
- 2 Onion
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Red Bell Pepper
- 4 oz. Yukon Potatoes
- ½ oz. Honey
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½ oz. Grated Parmesan Cheese
- 3 Garlic Cloves
- 1 Tbsp. Italian Seasoning Blend
- ½ tsp. Paprika
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) N3DgEDOj
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Calories420
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Carbohydrates44g
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Net Carbs35g
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Fat7g
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Protein47g
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Sodium660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
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
Preheat oven to 375 degrees. Move broiler rack to very top position. Prepare baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts vertically (quarter if larger than ping-pong balls). Peel and halve red onions. Slice into thin strips (julienne). Scrub potatoes and cut into 1/8” slices. Mince garlic. Stem, seed, and slice red bell pepper in 1/4" strips. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
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2 Bake Chicken and Vegetables
Place Brussels sprouts, red onion, potatoes, and red bell pepper on prepared baking sheet. Toss with 1 Tbsp. olive oil, 2/3 of the garlic, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Nestle seasoned chicken breasts into vegetables and drizzle each with 1/2 tsp. olive oil. Chicken breasts should be in direct contact with foil. Place sheet in oven and cook for 18 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove pan from oven.
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3 Create Honey-Garlic Glaze
While veggies and chicken are roasting, combine honey, remaining garlic, and paprika in a small bowl. Once veggies and chicken have been removed from the oven, turn broiler on high.
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4 Glaze and Broil Chicken
Brush chicken with honey-garlic glaze and place in broiler for 2-3 minutes, or until glaze begins to caramelize. Remove pan from broiler. The natural sugars in honey can burn quickly under the broiler, so don't walk away from the oven during this step.
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5 Plate the Dish
Place finished chicken breast on plate alongside veggies. Garnish veggies with grated Parmesan cheese.
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