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
Chef
Ryan Pugh
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
- 8 oz. Green Beans
- 1 Red Bell Pepper
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1 oz. Sun Dried Tomato Pesto
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1 oz. Cream Cheese
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½ oz. Shredded Parmesan Cheese
- 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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1 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. -
2 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. -
3 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. -
4 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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