Express
Chicken with Lemon Caper Sauce
and honey-glazed vegetables
Prep & Cook Time: 10-15 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
- Paleo-Friendly
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Coin Cut Carrots
- 1 Lemon
- 4 oz. Broccoli Florets
- ½ fl. oz. Honey
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½ oz. Ghee
- ½ oz. Capers
- 1 tsp. Onion Salt
- ½ tsp. Poultry 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) Vqm6YkO7
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Calories360
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Carbohydrates23g
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Net Carbs17g
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Fat16g
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Protein32g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- 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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 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 poultry seasoning and half the onion salt (reserve remaining for vegetables).
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, 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 and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Zest and halve lemon. Cut one half into wedges and juice the other half. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated, 3-5 minutes.Add broccoli and half the ghee (reserve remaining for sauce). Stir often until vegetables are tender, 3-5 minutes.Stir in honey, remaining onion salt, and a pinch of pepper until coated.Remove from burner. -
4 Make Lemon Caper Sauce and Finish Dish
Return pan used to cook chicken to medium-low heat.
Add remaining ghee, 1 Tbsp. lemon juice, 1/4 tsp. lemon zest, capers, 1 tsp. water, and a pinch of pepper.Break up capers and stir often until ghee is melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with lemon caper sauce. Squeeze lemon wedges over vegetables to taste. Bon appétit!
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