Meal Kit
Chicken with Pesto Thyme Crema
and crispy onion asparagus
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Presto, your dinner comes together fast and delicious with pesto…. Too cute? Too over-the-top? Well, it's hard to come up a memorable way to tell our loyal and fabulous customers that this is the chicken dinner of their dreams, an easy weeknight bird with a zesty asparagus side. The sour cream sauce that adorns the chicken not only has flavorful pesto, but thyme, making it long past time for you to put this dinner in your box. How was that? Still too cute? Sigh, everyone's a critic. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 1 Lemon
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2 oz. Basil Pesto
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2 oz. Sour Cream
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½ oz. Crispy Fried Onions
- 3 Thyme Sprigs
- ¼ tsp. Red Pepper Flakes
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) WPeMzdPk
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Calories550
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Carbohydrates15g
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Net Carbs11g
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Fat37g
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Protein42g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Zest and halve lemon. Cut one half into wedges and juice the other half.Stem and mince thyme.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and pepper.If using pork chops or sirloin steaks, pat dry and season same amount. -
2 Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil into asparagus.
Spread into a single layer. Roast in hot oven until tender and browned, 10-12 minutes.While asparagus roasts, make sauce. -
3 Make the Sauce
In a mixing bowl, combine thyme, pesto, sour cream, 1 tsp. olive oil, and a pinch of salt. Set aside.
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4 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 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.
If using pork or steak, follow same instructions and cook until minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, make vinaigrette. -
5 Make Vinaigrette and Finish Dish
In another mixing bowl, combine 1 tsp. lemon zest, 1 tsp. lemon juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt.
Plate dish as pictured on front of card, spooning sauce over chicken and topping asparagus with vinaigrette and crispy onions. Squeeze lemon wedges over dish to taste. Bon appétit!
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