Express
Chicken Lazone
with zucchini and red peppers
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
Lazore comes from Cajun cuisine, and it’s a dreamy, somewhat feisty cream sauce the adorns the chicken with aplomb. Here, we get these flavors to you in less than fifteen minutes, with a makeshift sauce our mad scientists, whoops I mean chefs, have come up with that brings all the flavors without the difficulty.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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1 oz. Light Cream Cheese
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½ oz. Crispy Fried Onions
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 2 tsp. Cajun 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)
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Calories480
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Carbohydrates21g
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Net Carbs16g
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Fat26g
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Protein41g
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Sodium1590mg
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 sirloin steaks, follow same instructions as chicken in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. 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 1 tsp. olive oil.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 chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, prepare and cook vegetables. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Trim zucchini ends and quarter lengthwise. Cut into 2" lengths. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, red bell pepper, half the seasoning blend (reserve remaining for sauce), and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 8-10 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add softened cream cheese, butter, cream base, demi-glace, and remaining seasoning blend to hot, dry pan.
Bring to a simmer, stirring constantly. Once simmering, stir constantly until cream cheese is melted and sauce thickens slightly, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and vegetables with crispy onions. Bon appétit!
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