Express
Maple Lime-Glazed Chicken
with buttered carrots
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 16 oz. Coin Cut Carrots
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Lime
- 1 fl. oz. Pure Maple Syrup
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⅗ oz. Butter
- 2 Green Onions
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Pepper
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) yOk8BD3m
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Calories400
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Carbohydrates35g
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Net Carbs26g
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Fat16g
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Protein32g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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, 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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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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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry and season both sides with rotisserie chicken seasoning and 1/4 tsp. salt. -
2 Cook the Chicken
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, 3-5 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Reduce heat to medium-low. Add half the maple syrup (reserve remaining for sauce) and 1 tsp. lime juice (reserve remaining for sauce). Stir to combine and bring to a simmer.Once simmering, flip chicken until coated, 30-60 seconds.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Carrots
Place a large non-stick pan over medium-high heat. Add butter and white portions of green onions to hot pan. Stir occasionally until butter is melted and green onions are fragrant, 30-60 seconds.
Add carrots and 1/4 cup water. Bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.Uncover and stir in 1/4 tsp. salt and garlic pepper until lightly browned, 2-4 minutes.Remove from burner.While carrots cook, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine remaining maple syrup, 1 tsp. olive oil, a pinch of salt, and 1 tsp. reserved lime juice. Set aside.
Plate dish as pictured on front of card, topping chicken with sauce. Garnish carrots with green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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