Meal Kit
Pecan-Crusted Chicken
with BBQ-spiced carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
“Pe-can, pe-can, pe-can pie,” Meg Ryan and Billy Crystal famously repeated in When Harry Met Sally, and while we don't have any pecan pie to offer you (we wish!), we do have pecans. Specifically, we have a pecan-parsley-Dijon-crusted chicken breast that offers rich, vivid flavor in every bite. We also have carrots flavored with BBQ spice and butter, pairing perfectly with the chicken. This dish will have all your friends and neighbors telling you they'd be proud to partake in your pecan chicken. Tip: Want an easy way to mince parsley? Gather the stems in one hand, and lay the leaves on the cutting board. Cut leaves with your knife using a rocking motion, then turn 90 degrees and repeat until the parsley is minced.
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
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1½ oz. Pecans
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⅗ oz. Butter
- ½ oz. Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
- 2 tsp. BBQ Spice Rub
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) 2PZWRBq9
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Calories540
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Carbohydrates28g
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Net Carbs20g
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Fat31g
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Protein40g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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If using pork chops, follow same instructions as chicken in Steps 1 and 2, roasting in hot oven until chicken reaches minimum internal temperature, 12-14 minutes.
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If using salmon fillets, pat dry and top flesh side with a pinch of salt and pepper and topping. Follow same instructions as chicken in Step 2, roasting until salmon reaches minimum internal temperature, 10-15 minutes.
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 2, roasting in hot oven until steaks reach minimum internal temperature, 12-16 minutes. 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
Chop pecans into pebble-sized pieces, if necessary.
Peel, trim, and cut carrots on an angle into 1/4" slices.Stem and mince parsley.Combine pecans, parsley (reserve a pinch for garnish), 1/4 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Roast the Chicken
Place chicken on prepared baking sheet. Top evenly with half the mustard (reserve remaining for sauce), then pecan mixture, pressing firmly to adhere.
Roast in hot oven until pecans are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While chicken roasts, continue recipe. -
3 Start the Carrots
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add carrots to hot pan and stir occasionally until lightly browned, 2-3 minutes.Add 1/4 cup water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrots are tender and water has mostly evaporated, 2-3 minutes. -
4 Finish the Carrots
Uncover hot pan, and add half the butter (reserve remaining for sauce) and BBQ spice rub (to taste).
Stir constantly until carrots are glazed and evenly coated, 1-2 minutes.Remove from burner. Transfer carrots to a plate. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook carrots to medium-high heat.
Add 1/4 cup water, demi-glace, and remaining mustard to hot pan. Stir to combine, then bring to a boil.Once boiling, remove from burner and stir in remaining butter.Plate dish as pictured on front of card, topping chicken with sauce and reserved parsley. Bon appétit!
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