Organic Chicken with Creamy Mustard
plus Rosemary Roasted Root Veggies & Apple
Never roasted fruit before? Now’s your chance to discover the beauty of natural sugars melting into deliciousness. Here, we roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork filet for a decadent finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Carrots
0.05 ounce
Rosemary
2 teaspoon
Honey
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
12 ounce
Organic Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into ½-inch-thick wedges.
Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.)
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.
Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.)
Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apple to middle rack.)
Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2-3 minutes more.
Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.
