Express
Creamy Sun-Dried Tomato Chicken
with lemon garlic buttered broccoli
Prep & Cook Time: 15-20 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
Jimmy Shay
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. Broccoli Florets
- 10 oz. Boneless Skinless Chicken Cutlet
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1 oz. Sun Dried Tomato Pesto
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1 oz. Shredded Parmesan Cheese
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
- ½ tsp. Garlic Pepper
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) yOk8nA3m
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Calories490
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Carbohydrates16g
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Net Carbs11g
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Fat30g
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Protein40g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Plate
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 Cook the Chicken
Pat chicken dry and season both sides with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Prepare the Broccoli
Cut broccoli into bite-sized pieces.
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3 Cook the Broccoli
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Stir in butter until melted and combined, 1-2 minutes.Remove from burner.While broccoli cooks, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add cream cheese, half the shredded cheese (reserve remaining for garnish), 1/4 cup water, and pesto to hot, dry pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce has slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining shredded cheese. Bon appétit!
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