HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPecan & Walnut Crusted Chicken
Pecan & Walnut-Crusted Chicken

Pecan & Walnut-Crusted Chicken

with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple

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We go nuts for just about any crispy chicken. But tonight’s nut-lovers paradise really shoots the top, featuring not one but TWO types of nuts that come together in the ultimate crunchy topping: we’re talking pecans and walnuts. To round off this Thanksgiving-inspired meal, our chef’s added a side of roasted Brussels Sprouts, sweet potato, and apple. Now that’s a meal to get nutty about.

Tags:Carb SmartCalorie Smart
Allergens:Tree NutsEggs

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

1 unit


1 unit

Sweet Potato

½ ounce


(ContainsTree Nuts)

½ ounce


(ContainsTree Nuts)

1 tablespoon

Sweet and Smoky BBQ Seasoning

1.5 ounce

Honey Dijon Dressing


10 ounce

Chicken Cutlets

Not included in your delivery

1 tablespoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate48 g
Sugar21 g
Dietary Fiber10 g
Protein38 g
Cholesterol105 mg
Sodium280 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust racks to top and middle positions (top, bottom, and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces. Halve, core, and dice apple into ½-inch pieces. Finely chop pecans and walnuts (or crush in their bags with a heavy-bottomed pan or rolling pin).


• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss sweet potato and apple on empty side with a drizzle of oil, half the BBQ Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, use one sheet for Brussels sprouts and a second sheet for sweet potatoes and apples.) • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4, roast Brussels sprouts on top rack; roast sweet potatoes and apples on bottom rack.)


• Meanwhile, in a small bowl, combine pecans, walnuts, a drizzle of oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. Place on a second baking sheet (use a third sheet for 4 servings). Evenly spread half the Honey Dijon Dressing (save the rest for serving) onto tops of chicken. Mound with nut topping, pressing to adhere (no need to coat the undersides). • Bake on middle rack until golden and cooked through, 15-18 minutes.


• Divide chicken and roasted veggies and apple between plates. Serve with remaining Honey Dijon Dressing on the side for dipping.