Meal Kit
Rosemary-Cider Chicken
with roasted apples 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 carbs
Chef
Jimmy Madla
Few things are better than a homemade meal, and when the meal in question includes a juicy chicken breast braised in apple cider and rosemary, you've just cranked the comfort dial all the way to 11! Tender roasted apples and butternut squash bathed in a rich shallot-speckled pan sauce provide the savory and sweet sides of a filling meal that warms you to the core.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 9 oz. Butternut Squash, Cubed
- 1 Fuji Apple
- 2 fl. oz. Apple Cider
- 1 Shallot
- 2 fl. oz. Sherry
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⅗ oz. Butter
- 2 tsp. Chicken Broth Concentrate
- 1 Sage Sprig
- 1 Rosemary Sprig
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) lPE8a53K
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Calories470
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Carbohydrates40g
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Net Carbs34g
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Fat12g
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Protein41g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Peel and mince shallot.
Stem and mince rosemary (reserve two sprig tops for garnish).Core apple and cut into thick 1 1/2” slices.Stem and mince sage.Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Roast Apple and Butternut Squash
Place butternut squash, apple slices, and sage on prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
Spread into a single layer and bake until fork tender and slightly caramelized, 20-25 minutes.While squash and apple roast, sear chicken. -
3 Sear the Chicken
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes per side.Transfer chicken to plate. Chicken will finish cooking later.Reserve pan; no need to wipe clean. -
4 Start the Sauce
Return pan used to sear chicken to medium-high heat.
Add shallots to hot pan and cook until aromatic, 30 seconds.Add cooking sherry and simmer 1 minute. No need to season sauce, as chicken base added later has enough salt. -
5 Finish the Chicken and Sauce
Add chicken base, apple cider, and minced rosemary to pan.
Lower heat to medium and return chicken to pan.Cover and cook until chicken reaches a minimum internal temperature of 165 degrees and sauce is slightly reduced, 6-8 minutes.Remove from burner and swirl in butter. Adding butter off the heat enriches and thickens the sauce without breaking it.Plate dish as pictured and garnish with reserved rosemary tops.
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