Express

Miso Chicken

with snap peas and cabbage

Prep & Cook Time: 15-20 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 4 days

Contains: Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Boneless Skinless Chicken Cutlet
  • 6 oz. Snap Peas
  • 6 oz. Shredded Red Cabbage
  • Info
    1⅕ oz. Butter
  • 1 tsp. Garlic Pepper
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • Info
    ½ tsp. White Miso Paste

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.

  • Nutrition (per serving)

  • Calories
    430
  • Carbohydrates
    15g
  • Net Carbs
    13g
  • Fat
    26g
  • Protein
    34g
  • Sodium
    1100mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 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

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • If using NY strip steak, 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.

  1. 1

    Prepare the Ingredients

    If desired, pull strings from snap peas. Halve lengthwise, exposing peas inside.

    Pat chicken dry and season both sides with garlic pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken to hot pan. 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.

    Remove from burner. Transfer chicken to a plate and cover with foil. Wipe pan clean and reserve.

    While chicken cooks, continue recipe.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add snap peas, cabbage, Asian garlic, ginger & chile seasoning (to taste), and a pinch of salt. Stir occasionally until vegetables are tender, 6-8 minutes.

    Stir in half the butter (reserve remaining for sauce) until melted and combined, 30-60 seconds.

    Remove from burner.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat.

    Add 1/4 cup water and miso paste to hot pan. Stir to combine until smooth and bring to a simmer.

    Once simmering, stir occasionally until reduced by half, 30-60 seconds.

    Stir in remaining butter until melted and combined, 30-60 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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