Express
Creamy Sun-Dried Tomato Chicken
with Parmesan green beans and peppers
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
- Keto-Friendly
- Gluten-Smart
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Red Bell Pepper
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- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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) lObwN13V
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Calories440
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Carbohydrates17g
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Net Carbs12g
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Fat23g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe 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 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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Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium 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.Transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
Cook the Vegetables
Stem, seed, remove ribs, and cut bell pepper into 1/4" strips.
Trim green beans, if necessary.Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, bell pepper, garlic pepper, garlic salt, and 2 Tbsp. water to hot pan.Cover and stir occasionally until vegetables are tender, 5-7 minutes.If vegetables need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
Make the Sun-Dried Tomato Cream
In a microwave-safe bowl, combine 2 Tbsp. water, softened cream cheese, pesto, and a pinch of salt and pepper. Cover with a damp paper towel.
Microwave covered until cream cheese has melted, 30-60 seconds.Carefully remove from microwave and stir until smooth. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sun-dried tomato cream and garnishing vegetables with shredded cheese. Bon appétit!
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