Express
Chicken and Roasted Red Pepper Cream
with Parmesan broccoli
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
David Padilla
Meet your new dinnertime shortcut! Home Chef’s 5-Ingredient Meals simplify prep and have super-easy recipe steps. Enjoy 5-star flavors when you cook with just 5 fresh, pre-portioned ingredients!
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 10 oz. Boneless Skinless Chicken Cutlet
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4 fl. oz. Cream Sauce Base
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1 oz. Red Pepper Pesto
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½ oz. Shredded Parmesan Cheese
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) d3VEw8OD
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Calories440
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Carbohydrates16g
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Net Carbs11g
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Fat27g
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Protein37g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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 antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium 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. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Cook the Broccoli
Cut broccoli into bite-sized pieces, if necessary. Trim discolored ends, if necessary.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 5-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner. Stir in 1/4 tsp. salt and a pinch of pepper. -
3 Make Sauce and Add Chicken
Return pan used to cook chicken to medium heat.
Add cream base, pesto, and a pinch of salt to hot pan. Bring to a simmer.Once simmering, stir occasionally until sauce thickens slightly, 1-2 minutes.Remove from burner. Add chicken to pan and flip to coat. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce from pan and garnishing broccoli with cheese. Bon appétit!
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