Express
Almond Pesto Chicken
with lemon garlic butter potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Rachel Post
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In Your Box (serves 4)
- 24 oz. Fingerling Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 1 Lemon
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2 oz. Basil Pesto
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1⅗ oz. Lemon Garlic Butter
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1 oz. Shredded Parmesan Cheese
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1 oz. Roasted Sliced Almonds
- 1½ Tbsp. Minced Garlic and Parsley
- 2 tsp. Chimichurri Seasoning
- 1 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPN9583X
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Calories520
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Carbohydrates34g
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Net Carbs28g
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Fat27g
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Protein37g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Start the Potatoes
In a large microwave-safe bowl, combine potatoes and 2 Tbsp. water. Cover with a damp paper towel.
Microwave covered until tender, 6-8 minutes.Carefully remove from microwave and drain water. -
2 Finish the Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add potatoes to hot pan and stir occasionally until golden-brown, 5-6 minutes.Add minced garlic and parsley and 1/2 tsp. salt. Stir occasionally until garlic is fragrant, 2-3 minutes.Remove from burner. Stir in butter and half the chimichurri seasoning (taste; add remaining, if desired) until combined. Cover and set aside.While potatoes cook, continue recipe. -
3 Cook the Chicken
Pat chicken dry and season both sides with garlic pepper and a pinch of salt.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. -
4 Make Almond Pesto and Finish Dish
Coarsely crush almonds in shipping bag.
In a mixing bowl, combine pesto and almonds. Set aside.Halve lemon.Plate dish as pictured on front of card, topping chicken with almond pesto. Garnish potatoes with cheese and squeeze lemon halves over to taste. Bon appétit!
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