Meal Kit
Baked Ricotta Chicken
with herbed marinara
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 2 Zucchini
- 8 fl. oz. Marinara Sauce
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¼ cup Ricotta Cheese
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1 oz. Grated Parmesan Cheese
- ¼ oz. Parsley
- 2 Garlic Cloves
- 0.17 fl. oz. Truffle Oil
- ¼ tsp. Red Pepper Flakes
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) Wq409nq4
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Calories450
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Carbohydrates13g
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Net Carbs8g
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Fat22g
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Protein50g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
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
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices. Mince garlic. Stem and mince parsley. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Roast the Vegetables
In a mixing bowl, combine ricotta, half the Parmesan (reserve remaining for vegetables), half the parsley (reserve remaining for garnish), truffle oil, 1 tsp. olive oil, and a pinch of salt and pepper.
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3 Sear the Chicken
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and Sear until well-browned on both sides, 3-5 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.
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4 Make the Sauce
Return pan used to sear chicken to medium heat. Add remaining garlic and cook until aromatic, 30-60 seconds. Stir in marinara, 2 Tbsp. water, and red pepper flakes (to taste). Bring to a simmer and remove from burner.
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5 Finish the Chicken
Place zucchini on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and top with remaining Parmesan. Roast until tender, 16-18 minutes. Return chicken and any accumulated juices to pan with sauce and flip to cover chicken. Top chicken with ricotta mixture. Place pan in oven and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
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6 Finish the Dish
Spoon sauce on a plate. Serve chicken on sauce and vegetables alongside. Garnish with remaining parsley.
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