Meal Kit
Crispy Onion Chicken
with creamy mushroom sauce and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Think “crispy chicken” and your mind might go to fingers, tenders, or fried chicken sold by a rotating cast of colonels with fake white beards. But this chicken gives you a captivating crunch from a new source: fried onions. They add both texture and flavor to the succulent chicken breast, which is complemented by a creamy, rich mushroom sauce. Green beans and mushrooms round out this calorie- and carb-sensitive dish that brings you a whole new way to be crispy.Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
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4 oz. Light Cream
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1 oz. Crispy Fried Onions
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¼ oz. Flour
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) jOQNXb3A
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Calories550
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Carbohydrates26g
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Net Carbs22g
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Fat31g
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Protein43g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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1 Prepare the Ingredients
Coarsely chop crispy onions.
Cut two mushrooms into 1/4" dice. Cut remaining mushrooms into 1/4" slices, keeping diced and sliced mushrooms separate.Trim ends off green beans.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Coat the Chicken
Stir together flour and 2 Tbsp. water in a mixing bowl until completely combined.
Place chicken breasts on prepared baking sheet and lightly brush tops with flour-water mixture. Top with crispy onions, pressing gently to adhere. -
3 Roast the Chicken
Roast in hot oven until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, cook vegetables. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans, 1/2 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender, 4-7 minutes.
Add 2 tsp. olive oil and sliced mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Transfer vegetables to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and diced mushrooms to hot pan. Stir occasionally until lightly browned, 2-4 minutes.
Add cream and bring to a boil. Once boiling, stir often until slightly thickened, 1-2 minutes.Season with a pinch of salt and pepper. Remove from burner.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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