Express
Premium
Creamy Bacon Chicken
with red pepper pesto zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
Chef
Tom Scodari
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
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4 fl. oz. Cream Sauce Base
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1 oz. Red Pepper Pesto
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1 oz. Shredded Parmesan Cheese
- 1 oz. Bacon Bits
- 1 Tbsp. Minced Garlic and Parsley
- ½ oz. Crispy Bell Pepper
- 2 tsp. Chicken Broth Concentrate
- 6 Chive Sprigs
- ½ tsp. Rotisserie Chicken 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) BqBj6Nqm
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Calories540
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Carbohydrates18g
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Net Carbs14g
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Fat30g
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Protein49g
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Sodium1540mg
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 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.
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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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Coarsely crush crispy red peppers in shipping bag.Mince chives. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Remove from burner.Stir in pesto, chicken base, and 2 Tbsp. water until zucchini is coated.While zucchini cooks, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add bacon to hot, dry pan and stir often until crispy, 2-3 minutes.
Add cream base and minced garlic and parsley and bring to a simmer.Once simmering, stir in cheese until melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and chives and garnishing zucchini with crispy red peppers. Bon appétit!
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