Meal Kit
Chicken with Parmesan Cream
with celery, apple, and almond salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Get all the cheesy goodness of a fondue-type sauce without the cheesy badness of the 1970s. You won't need any polyester bell-bottoms or pet rocks for this creamy Parmesan sauce, which delightfully smothers a succulent chicken breast. A pepper-y salad of fresh spinach, crunchy apples, crunchier celery, and almonds makes this calorie- and carb-conscious meal totally groovy. To the max, man.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Fuji Apple
- 2 Celery Stalks
- 2 oz. Baby Spinach
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1 oz. Roasted Sliced Almonds
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1 oz. Grated Parmesan
- ½ fl. oz. Seasoned Rice Vinegar
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) MqgaXE3n
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Calories500
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Carbohydrates22g
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Net Carbs17g
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Fat26g
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Protein45g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 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 sirloin steaks, follow same instructions as chicken breasts in Steps 1 and 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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If using pork chops, follow same instructions as chicken breasts in Steps 1 and 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 6-8 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Quarter apple and remove core. Cut into thin slices.
Trim ends off celery and cut into thin slices at an angle.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Rest roasted chicken at least 3 minutes and tent with foil.While chicken roasts, make sauce. -
3 Make the Sauce
Return pan used to sear chicken to medium-high heat. Add cream base and a pinch of salt to hot pan. Bring to a boil.
Once boiling, remove from burner. Stir in Parmesan until smooth. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Make the Salad
Combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Add apple, celery, and spinach and toss or gently stir to combine. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with sauce and topping salad with almonds. Bon appétit!
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