Meal Kit
Chicken and Roasted Garlic Butter
with fontina gratin tomatoes and broccoli
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Perfect meals are about balance. The ying, the yang, the left, the right, and center… all elements coming together in harmony. Succulent chicken is topped with tart, rich, flavorful scampi butter, juicy tomatoes adorned with cheese and crunchy panko, and fresh broccoli is baked to tender perfection. All the elements, in perfect balance… namaste! Or, yum.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 8 oz. Broccoli Florets
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2 oz. Fontina Cheese Slices
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⅘ oz. Lemon Garlic Butter
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2 Tbsp. Italian Panko Blend
- 2 Garlic Cloves
- 1 tsp. Pink Seasoned Salt
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) QPG2YL3E
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Calories580
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Carbohydrates19g
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Net Carbs14g
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Fat37g
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Protein47g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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 NY strip steak, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Slice each tomato into six evenly-sized rounds.Tear or cut cheese into twelve pieces.Pat chicken dry, and season both sides with half the seasoning blend (reserve remaining for broccoli). -
2 Prepare the Tomatoes
Place tomato slices on prepared baking sheet and top evenly with 1 Tbsp. olive oil. Massage oil into tomatoes.
On one side of sheet, alternate shingling tomato slices and cheese slices in two rows. Top evenly with panko and 1 tsp. olive oil. -
3 Roast the Vegetables
Place broccoli on empty side of baking sheet and toss with 1 tsp. olive oil, remaining seasoning blend, and a pinch of pepper. Spread into a single layer on broccoli side.
Place garlic and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch in any empty space on baking sheet.Roast in hot oven until broccoli is tender, 15-18 minutes.Don't worry if cheese melts and spreads on baking sheet!While vegetables roast, cook chicken. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts 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. Remove chicken to a plate and tent with foil. -
5 Make Roasted Garlic Butter and Finish Dish
Carefully remove roasted garlic from pouch.
Combine softened lemon garlic butter and roasted garlic in a mixing bowl. Mash until smooth.Plate dish as pictured on front of card, topping chicken with roasted garlic butter. Bon appétit!
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