Seared Chicken & Roasted Sweet Potato Rounds with Chestnut & Brussels Sprout Pan Sauce

Seared Chicken & Roasted Sweet Potato Rounds

with Chestnut & Brussels Sprout Pan Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Roasted chestnuts are one of the many reasons to love autumn cooking. In this recipe, we’re harnessing their subtly sweet, earthy flavor and pairing them with tender Brussels sprout leaves to make a fragrant sauce for pan-seared chicken. (By peeling the Brussels sprouts down to their pale cores, we’re treating them just like a leafy green—a process that also allows them to cook faster.) On the side, we’re serving roasted sweet potato dressed with lemon-marinated onion, for a tart twist that perfectly cuts the richness of the pan sauce.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Seared Chicken & Roasted Sweet Potato Rounds with Chestnut & Brussels Sprout Pan Sauce
Title
time-saving
tips & techniques
Chestnuts
Chicken Demi-Glace
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the chestnuts. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Peel, halve and thinly slice the onion; place in a bowl with the juice of 2 lemon wedges and toss to combine. Set aside to marinate.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Coat & cook the chicken:
3 Coat & cook the chicken:

Once the sweet potato has roasted for about 10 minutes, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Make the pan sauce:
4 Make the pan sauce:

While the sweet potato continues to roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chestnuts and Brussels sprouts; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are bright green and softened. Add the butter, demi-glace, the juice of the remaining lemon wedges and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened slightly. Remove from heat.

Dress the sweet potato:
5 Dress the sweet potato:

Add the lemon zest and as much of the marinated onion as you’d like to the bowl of roasted sweet potato. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked chicken and dressed sweet potato between 2 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!

Tips from Home Chefs

Seared Chicken & Roasted Sweet Potato Rounds

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the chestnuts. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Peel, halve and thinly slice the onion; place in a bowl with the juice of 2 lemon wedges and toss to combine. Set aside to marinate.

2 Roast the sweet potatoes:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the sweet potatoes:
Coat & cook the chicken:
3 Coat & cook the chicken:

Once the sweet potato has roasted for about 10 minutes, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

4 Make the pan sauce:

While the sweet potato continues to roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chestnuts and Brussels sprouts; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are bright green and softened. Add the butter, demi-glace, the juice of the remaining lemon wedges and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened slightly. Remove from heat.

Make the pan sauce:
Dress the sweet potato:
5 Dress the sweet potato:

Add the lemon zest and as much of the marinated onion as you’d like to the bowl of roasted sweet potato. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked chicken and dressed sweet potato between 2 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!

Plate your dish:
Browse Steps
1 of 6