Meal Kit
Culinary Collection
Maple Bacon-Glazed Chicken
with herbed Brussels sprouts and butternut squash
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 carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 8 oz. Cubed Butternut Squash
- 1 fl. oz. Pure Maple Syrup
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Dijon Mustard
- ½ oz. Bacon Bits
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⅓ oz. Butter
- 3 Thyme Sprigs
- ½ tsp. Garlic Salt
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) 8O7l123D
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Calories540
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Carbohydrates33g
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Net Carbs27g
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Fat28g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Plate
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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If using 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
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Halve any large butternut squash pieces to roughly match smaller pieces.Stem and mince thyme. -
2 Start the Vegetables
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for Brussels sprouts), and a pinch of pepper. Spread into a single layer.
Roast in hot oven, 8 minutes.Carefully remove from oven. -
3 Finish the Vegetables
Add Brussels sprouts, 1/2 tsp. thyme, 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper to baking sheet with butternut squash. Stir to combine and spread into an even layer. Sheet will be hot! Use caution.
Roast again in hot oven until vegetables are tender, 15-20 minutes, flipping once halfway through.Carefully remove from oven. Stir in garlic & herb butter until melted and combined.While vegetables roast, continue recipe. -
4 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Glaze and Finish Dish
Return pan used to cook chicken to medium heat. Add bacon to hot, dry pan and stir often until crispy, 45-60 seconds.
Reduce heat to medium-low. Add maple syrup and mustard. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 60-90 seconds.Remove from burner. Stir in plain butter until melted and glaze is thick enough to coat the back of a spoon, 30-60 seconds.Plate dish as pictured on front of card, topping chicken with glaze. Bon appétit!
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