Tag Archives: Chicken

Rapid Maple Balsamic Chicken

RAPID MAPLE BALSAMIC CHICKEN

with Sweet Potatoes and Broccoli

By Hello Fresh 

Cooking Time: 20 min.

Servings: 2

Nutrition: 567 cal, Fat: 22 g, Sat. Fat: 10 g, Protein: 46 g, Carbs: 48 g, Sugar: 15 g, Sodium: 268 mg, Fiber: 8 g

Ingredients:

  • Broccoli Florets- 8 oz.
  • Sweet Potatoes- 2
  • Chicken Breasts- 12 oz.
  • Balsamic Vinegar- 2 TBSP
  • Maple Syrup- 2 tsp
  • Sweet and Smoky Spice Blend- 1 tsp

Preparation:

  1. Preheat oven and roast broccoli. Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.
  2. Microwave sweet potatoes. Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.
  3. Sear chicken While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.
  4. Make glaze. Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add ½ TBSP butter and stir until melted. Return chicken to pan and toss to coat.
  5. Split sweet potatoes. Split sweet potatoes down the middle and season with salt and pepper. Top each half with ½ TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.
  6. Serve. Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.

Chicken Satay Skewers

CHICKEN SATAY SKEWERSrecipe-cropped

with Sriracha and Peanut Sauce

By Hello Fresh

Cooking Time: 35 min.

Servings: 2

Nutrition: 632 cal, Fat: 16 g, Sat. Fat: 4.5 g, Protein: 50 g, Carbs: 74 g, Sugar: 8 g, Sodium: 507 mg, Fiber: 5 g

Ingredients:

  • Wooden Skewers- 4
  • Garlic- 1 Clove
  • Lime- 1
  • Jasmine Rice- ¾ Cup
  • Chicken Tenders- 12 oz.
  • Coconut Milk- ¼ Cup
  • Soy Sauce- 2 tsp.
  • Justin’s Peanut Butter- 2 TBSP
  • Sesame Oil- 1 ½ tsp
  • Snow Peas- 8 oz.
  • Sriracha- 1 tsp

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Put skewers in a large bowl and cover with water to soak. In a small pot, bring 1½ cups water and a pinch of salt to a boil. Mince or grate garlic. Halve lime.
  2. Cook rice. Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
  3. Make satay skewers. Toss chicken in a large bowl with TBSP coconut milk (we sent more), a big squeeze of lime juice, 1½ tsp soy sauce, half the garlic, and ½ tsp sugar. Season with salt and pepper. Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
  4. Make peanut sauce. In a medium bowl, stir together peanut butter, 1½ tsp sesame oil, ½ tsp soy sauce, 1 TBSP coconut milk, 2 TBSP water, ½ tsp sugar, and as much remaining garlic as you like (add a pinch and go up from there). Taste and adjust flavor with a squeeze of lime or a pinch of salt, if desired.
  5. Cook snow peas. With 5 minutes left to go on chicken, spread snow peas on top of baking sheet (you may need a second sheet) and drizzle with oil. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
  6. Plate. Serve satay skewers on a bed of rice with snow peas. Drizzle with peanut sauce and sriracha.

Honey Mustard Glazed Chicken

HONEY MUSTARD GLAZED CHICKEN

with Baked Veggies 

By Hello Freshau-honey-mustard-chicken-6728f818-1 

Cooking Time: 40 min

Servings: 2

Nutrition: 526 cal, Fat: 16 g, Sat. Fat: 2 g, Protein: 47 g, Carbs: 51 g, Sugar: 17 g, Sodium: 322 mg, Fiber: 7 g

Ingredients:

  • Red Onion- 1
  • Zucchini- 1
  • Sweet Potato- 12 oz.
  • Garlic- 1 Clove
  • Honey- 2 tsp.
  • Whole Grain Mustard- 1 TBSP
  • White Wine Vinegar- 1 tsp
  • Chicken Breast- 12 oz.
  • Parsley- ¼ oz.

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut red onion into wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potato into 1-inch cubes. Place veggies on a baking sheet. Toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.
  2. Make marinade. Meanwhile, mince or grate garlic. Whisk garlic, honey, 1 TBSP whole grain mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil in a medium bowl. Season generously with salt and pepper. Stir to combine.
  3. Marinate chicken. Place chicken in marinade and toss to coat.
  4. sear chicken Heat a medium ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes on each side. Brush chicken with marinade as it cooks.
  5. Bake chicken. Once chicken is browned and sticky, pour over any remaining marinade. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) With 8-10 minutes to go on veggies, transfer pan with chicken to oven. Roast until chicken is firm and juices run clear when cut.
  6. Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.