Meal Kit
Buttermilk-Ranch Chicken
with mashed carrot and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
An enterprising rancher in Santa Barbara, California served a seasoned buttermilk dressing to his guests in the early 1950s, and it wasn't long before its popularity exploded. Not just for dressings and dips, we harness ranch's seasoning potential for a chicken dish you won't soon forget. The flavor doesn't end with the chicken; fresh green beans and carrot mash provide the perfect accompaniment. You'll think there's almost too much awesome happening in one meal. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 8 oz. Green Beans
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4 oz. Light Cream
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⅗ oz. Butter
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2 tsp. Powdered Ranch Seasoning
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) oPNLRaOX
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Calories500
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Carbohydrates22g
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Net Carbs16g
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Fat28g
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Protein40g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Medium Non-Stick 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
Customize It Instructions
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" pieces.
Trim ends off green beans.Pat chicken breasts dry, and season both sides with half the ranch seasoning (reserve remaining for sauce). -
2 Roast the Green Beans
Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, a pinch of salt, and 1/4 tsp. pepper.
Spread into a single layer and roast in hot oven until tender and slightly caramelized, 15-18 minutes.While green beans roast, make mashed carrots. -
3 Make the Mashed Carrots
Add carrots to boiling water and cook until very fork-tender, 12-15 minutes.
Drain in a colander and return to pot. Add butter and mash until smooth. Season with a pinch of salt and pepper. Cover and set aside.While carrot cooks, cook chicken. -
4 Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.While chicken rests, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add cream and remaining ranch seasoning to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!
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