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

Honey Mustard Chicken & Roasted Vegetables

with Miso-Maple Butter & Pecans

40 MIN
+$1.99/serving 4 Servings
Wellness at Blue Apron
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    • with Pork Chops

    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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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Honey Mustard Chicken & Roasted Vegetables with Miso-Maple Butter & Pecans
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1 Tbsp Sweet White Miso Paste
    • 2 Tbsps Maple Syrup
    • 1 oz Salted Butter
    • 1 Delicata Squash
    • 1¼ lbs Potatoes
    • 1 Red Onion
    • ¼ cup Roasted Pecans
    • 1 Tbsp Dijon Mustard
    • 2 tsps Honey
    • ¼ cup Mayonnaise
    • 1 bunch Chives
    • 1 Tbsp Soy Sauce

    Honey Mustard Chicken & Roasted Vegetables

    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 pork
    3 Cook the pork

    Pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    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 rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork 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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