Honey Mustard Chicken & Roasted Vegetables with Miso-Maple Butter & Pecans
Carb Conscious

Honey Mustard Chicken & Roasted Vegetables

with Miso-Maple Butter & Pecans

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
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Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
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    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts

    From the Test Kitchen

    This dish is bursting with flavor, thanks to the sweet and zesty honey mustard we're spooning over simply seared chicken, plus a miso-maple butter we're tossing with a medley of roasted vegetables for a perfect balance of sweet and savory notes.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Honey Mustard Chicken & Roasted Vegetables with Miso-Maple Butter & Pecans
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 Delicata Squash
    • 1¼ lbs Potatoes
    • 1 Tbsp Sweet White Miso Paste
    • 2 Tbsps Maple Syrup
    • 1 oz Salted Butter
    • 1 Red Onion
    • ¼ cup Roasted Pecans
    • 1 Tbsp Dijon Mustard
    • 2 tsps Honey
    • ¼ cup Mayonnaise
    • 1 bunch Chives
    • 1 Tbsp Soy Sauce
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch-thick pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer the prepared vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 22 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the chives. Roughly chop the pecans. In a bowl, combine the honey, mustard, and mayonnaise; season with salt and pepper. Melt the butter in a large bowl in the microwave (or melt in a pot on the stove and transfer to a large bowl). Add the miso paste, maple syrup, and soy sauce. Whisk to combine.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.  

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Finish the vegetables & serve your dish
    4 Finish the vegetables & serve your dish

    Transfer the roasted vegetables to the bowl of miso-maple butter; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the honey mustard. Top the vegetables with the chopped pecans. Garnish with the sliced chives. Enjoy!

    Tips from Home Chefs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch-thick pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer the prepared vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 22 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the chives. Roughly chop the pecans. In a bowl, combine the honey, mustard, and mayonnaise; season with salt and pepper. Melt the butter in a large bowl in the microwave (or melt in a pot on the stove and transfer to a large bowl). Add the miso paste, maple syrup, and soy sauce. Whisk to combine.

    Prepare the remaining ingredients
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.  

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Finish the vegetables & serve your dish

    Transfer the roasted vegetables to the bowl of miso-maple butter; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the honey mustard. Top the vegetables with the chopped pecans. Garnish with the sliced chives. Enjoy!

    Finish the vegetables & serve your dish
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