Honey Thyme Organic Chicken

Name: Honey Thyme Organic Chicken with Roasted Potatoes & Broccoli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 10 ounce Organic Chicken Cutlets; 1 clove Garlic; 8 ounce Broccoli Florets; 1 teaspoon Dried Thyme; 2 unit Chicken Stock Concentrate; 2 teaspoon Honey; 1 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper; 1 teaspoon Olive Oil

with Roasted Potatoes & Broccoli

Recipe Development TeamPublished on December 21, 2022

4.2

(332 customers rated)

Get Free Steak + 10 Free Meals

A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too... especially one that has a few savory elements in it for contrast. In this recipe, you’ll be stirring an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin (and the roasted potatoes and broccoli served alongside, if you like).

Tags:

Protein Smart

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

10 ounce

Organic Chicken Cutlets

1 clove

Garlic

8 ounce

Broccoli Florets

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

2 teaspoon

Honey

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories510 kcal

Fat21 g

Saturated Fat6 g

Carbohydrate46 g

Sugar10 g

Dietary Fiber5 g

Protein38 g

Cholesterol120 mg

Sodium480 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Paper Towel

•Large Pan

•Aluminum Foil

Instructions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While potatoes roast, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Meanwhile, peel and mince half the garlic (all for 4 servings). • Once pork is browned, transfer to one side of a second baking sheet.

Swap in chicken or organic chicken for pork; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)

• Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.

Spread broccoli across entire baking sheet.

• Transfer sheet with pork and broccoli to middle rack; roast until pork is cooked through and broccoli is tender, 12-15 minutes. • Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

• Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and ¼ cup water (1⁄3 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.