In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken breasts and balsamic-glazed vegetables with maple goat cheese
Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
In your bag
- 1 organic carrot
- ½ pound organic Brussels sprouts
- 1 organic red onion
- 2 tablespoons maple syrup
- 6 tablespoons crumbled goat cheese
- 2 tablespoons balsamic vinegar
- Protein options:
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 boneless pork loin chops (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1½ tablespoons dry-roasted hazelnuts
Calories 470, Total Fat 20g (26% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 180mg (8% DV), Total Carb. 42g (15% DV), Fiber 8g (29% DV), Total Sugars 24g (Incl. 12g Added Sugars, 24% DV), Protein 35g
Contains: Milk, Tree Nuts (hazelnut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables; make the whipped goat cheese
Heat the oven to 425°F.
- Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into 1-inch-thick slices.
- Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
- Peel the onion and cut into ½-inch-thick slices.
- Set aside 1 tablespoon [2 TBL] maple syrup for the goat cheese, the rest for the vegetables.
In a small bowl, using a fork or whisk, blend the goat cheese, 1 tablespoon [2 TBL] maple syrup, and 2 tablespoons [3 TBL] warm water until smooth and creamy. Season to taste with salt and pepper and set aside.
Roast the vegetables
On a sheet pan, toss the carrot, Brussels sprouts, and onion with 2 to 4 teaspoons oil and season with salt and pepper. Roast until lightly browned and tender, 12 to 15 minutes. Drizzle with the balsamic vinegar and the remaining maple syrup and continue cooking until the vegetables are glazed, 1 to 2 minutes.
Meanwhile, cook your protein.
Cook your protein
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.
- Pat the chicken dry with a paper towel; season generously with salt and pepper
Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Wipe out the pan.
- Pat the pork dry with a paper towel; season with salt and pepper.
Add the pork to the pan and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Wipe out the pan.
- Pat the salmon dry with a paper towel; season lightly with salt and pepper.
Add the salmon to the pan and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Toast the hazelnuts
In the same pan used for your protein over medium heat, toast the hazelnuts, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
Spread the whipped goat cheese across one side of individual serving plates, top with the maple balsamic-glazed vegetables, and garnish with the hazelnuts. Place your protein alongside and serve.
- Stir the whipped goat cheese.
- Time the cooking.
- Set the table.
- Garnish with the hazelnuts.