Peapod Meal Kit: Chicken With Bacon & Balsamic-Glazed Vegetables By Kraft Heinz
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Directions
Prep time: 17 min. Total time: 37 min. Serves: 4. Step 1: Heat oven to 400°F. Cut Brussels sprouts in quarters. Combine potatoes and Brussels sprouts in large microwaveable bowl. Microwave on high 4 to 6 min. or just until crisp-tender. Meanwhile, mix syrup, mustard, rosemary and 1/4 cup dressing until blended. Reserve 1/4 cup syrup mixture for later use. Step 2: Cover rimmed baking sheet with parchment. Add shallots and remaining syrup mixture to potato mixture; mix lightly. Spread onto half the prepared baking sheet; sprinkle with cheese. Step 3: Place chicken on other half of baking sheet; brush with half the reserved syrup mixture. Top each breast with 2 bacon pieces, then 3 bacon pieces in crosshatch pattern. Brush with remaining reserved syrup mixture. Sprinkle with pepper. Step 4: Bake 20 min. or until vegetables are tender and chicken is done (165°F). Drizzle vegetables with remaining dressing before serving with the chicken. Cut tomatoes and cucumbers toss with salad greens and 2 Tbsps. Of dressing. Chef's tip: Covering the baking sheet with parchment before using makes cleanup a snap.
Description
Peapod Meal Kit: Chicken With Bacon & Balsamic-Glazed Vegetables By Kraft Heinz.Other Description
Ready in under 40 min., this sheet pan dinner bakes bacon-wrapped chicken alongside balsamic glazed sweet potatoes, brussel sprouts and shallots. A sprinkle of black pepper and parmesan cheese finishes off the meal. The best part, this sheet pan dinner makes clean-up a cinch!Nutrition Facts
Servings per Container: 4
| Energy | 450 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Cholesterol | 85 mg |
| Sodium | 980 mg |
| Potassium | 25 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugars | 26 g |
| Protein | 33 g |
| Daily Percent Of Vitamin A | 460 |
| Daily Percent Of Vitamin C | 60 |
| Daily Percent Of Calcium | 10 |
| Daily Percent Of Iron | 15 |
| Daily Percent Of Vitamin D | 0 |
Ingredients
2 Cups Peeled Sweet Potato Cubes (1/2 inch). 2 Cups Quartered Trimmed Brussels Sprouts Whole, Cut. 1/4 Cup Maple Syrup. 4 tsp. Grey Poupon Dijon Mustard. 1/2 tsp. Chopped Fresh Rosemary. 1/3 Cup Kraft Balsamic Vinaigrette Dressing, Divided. 1 Cup Sliced Shallots. 2 Tbsp. Kraft Grated Parmesan Cheese. 4 Small Boneless Skinless Chicken Breasts (1 lb.). 1 pkg. (2.52 oz.) Oscar Mayer Fully Cooked Thick Cut Bacon, Cut in Half. 1/4 tsp. Coarse Black Pepper. 6 oz. Chopped Romaine. 5 oz Cucumbers, Sliced Half Moons. 5 oz Grape Tomatoes Whole. 1 Parchment Paper.UPC
00722471300006