Meal Kit

Creamed Spinach Chicken

with butter-roasted carrots and zucchini

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Carrot
  • 1 Zucchini
  • 1 Onion
  • 1 Lemon
  • 2 oz. Baby Spinach
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 3 Thyme Sprigs

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.

  • Nutrition (per serving)

  • Calories
    510
  • Carbohydrates
    23g
  • Net Carbs
    18g
  • Fat
    30g
  • Protein
    39g
  • Sodium
    1240mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • If using filets mignon, 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.

  1. 1

    Start the Vegetables

    Peel, trim, and cut carrot into 1" slices on an angle.

    Place carrots and 2 tsp. olive oil on prepared baking sheet. Massage oil into carrots. Spread into an even layer.

    Roast in hot oven until tender, 15-20 minutes.

    While carrots roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Coarsely chop spinach.

    Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Stem and mince thyme.

    Halve lemon. Cut one half into wedges and juice the other half.

    Halve and peel onion. Mince one half and cut other half into 1" slices.

    Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Start the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add chicken to hot pan and sear until browned, 2-4 minutes on one side.

    Remove from burner.

  4. 4

    Finish the Chicken and Vegetables

    Carefully remove baking sheet from oven.

    Add zucchini, onion slices, a pinch of salt, and butter to sheet with carrots. Gently toss to combine. Push vegetables to one side of baking sheet. Vegetables will be hot! Use a utensil.

    Transfer chicken, seared-side up, to now-empty side of baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

    Carefully remove from oven. Top vegetables with thyme and gently toss to combine.

    While dish roasts, continue recipe.

  5. 5

    Make Creamed Spinach and Finish Dish

    Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.

    Add minced onions to hot pan and stir occasionally until tender, 1-2 minutes.

    Add spinach and cream base. Bring to a simmer.

    Once simmering, stir often until spinach is wilted, 1-2 minutes.

    Remove from burner. Stir in 1 tsp. lemon juice.

    Plate dish as pictured on front of card, topping chicken with creamed spinach. Squeeze lemon wedges over to taste. Bon appétit!

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