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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Hoisin-Ginger Chicken Breasts

with Bok Choy & Miso Pasta + in Asian-Style Noodle Soup

Cooking time

30 minutes

Servings

2/4

Calories

940 /serving

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. These chicken breasts can do no wrong, when they’re spiced with sesame seeds, brushed in a mixture of hoisin sauce and fresh ginger, and oven-cooked alongside carrots to ultimate tenderness. Plate them in slices atop still-crisp sautéed bok choy and creamy miso pasta—and a sensuous supper is served. For lunch, the veggies and meat get chopped for a hefty Asian-style chicken noodle soup. ***Lunch cooking time: 10 min. Calories: 590/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 2 g | Sodium: 1150 mg | Total carb: 70 g | Sugars: 17 g | Protein: 48 g | Fibre: 6 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 200g Carrots
  • 20g Ginger
  • 340g Baby bok choy
  • 30ml Rice vinegar
  • 15g White miso paste
  • 60ml Vegetable demi-glace
  • 60ml Hoisin sauce
  • 340g Angel hair pasta
  • 60ml Heavy cream
  • 18g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Soy, Wheat

You will need:

Large pot
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
16 g
Sodium
1770 mg
Total Carb
100 g
Sugars
13 g
Protein
57 g
Fibre
6 g
Preparation
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Start the carrots & chicken
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel and trim the tops off the carrots; halve lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Nestle the chicken in between the carrots and roast, 10 to 12 min., until partially cooked.
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Finish the carrots & chicken
Meanwhile, peel and mince the ginger. In a medium bowl, make the sauce by combining the hoisin, ½ the vinegar, ½ the ginger, 1 tbsp water (double for 4 dinner and lunch portions) and a drizzle of oil. When partially cooked, brush the chicken with ½ the sauce. Roast, 10 to 12 min., until the chicken* is cooked through and the carrots are tender. Transfer the chicken to a cutting board. Set the carrots, ½ the chicken and the remaining sauce aside in the fridge for lunch.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water and boil, 5 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 dinner portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot. Set ⅔ of the pasta aside in a warm spot and the remaining pasta in the fridge for lunch.
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Sauté the bok choy
Quarter the bok choy. In the reserved pot, heat a generous drizzle of oil on medium-high. Sauté the bok choy, 1 to 2 min., until wilted; season with the remaining spices. Transfer to a bowl. Wipe out and reserve the pot. Set ⅓ of the bok choy aside in the fridge for lunch.
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Dinner: Combine the pasta & serve
In the reserved pot, heat a drizzle of oil on medium-high. Sauté the remaining ginger, 30 sec. to 1 min., until fragrant. Add the miso, cream, remaining vinegar, reserved cooking water, 2 tbsp butter (double for 4 dinner portions) and S&P. Cook, 2 to 3 min., until slightly thickened. Add the pasta and bok choy; toss well. Divide the pasta between your bowls. Top with the chicken (slice beforehand if desired). Bon appétit!
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Lunch: Make the soup & serve
In a large pot, combine the demi-glace, reserved sauce and 3 cups water (double for 4 lunch portions); bring to a boil. Cut the reserved chicken, carrots and bok choy into bite-size pieces and add to the pot. Add the reserved pasta and S&P. Cook, 1 to 2 min., until heated through. Divide the soup between your bowls. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.