Meal Kit
Crispy Pesto Chicken
with Parmesan garlic-roasted fingerling potatoes and broccoli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
Crispy, crunchy chicken is all the rage, and always has been. And why not? There's something amazing about the contrast of a coating of pure crunch and the tender, juicy meat underneath. And this chicken not only has that two-step, but a creamy, cheesy pesto sauce, a new layer of deliciousness to heap on your plate. All the rage, timeless classic… delicious either way.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
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2 oz. Basil Pesto
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1 oz. Light Cream Cheese
- 2 Green Onions
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1 oz. Grated Parmesan
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¼ cup Italian Panko Blend
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0.42 oz. Mayonnaise
- 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) lObWp93V
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Calories700
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Carbohydrates33g
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Net Carbs27g
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Fat42g
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Protein50g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing 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 pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve
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1 Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer, cut side down, on one side of sheet and roast in hot oven, 15 minutes.While broccoli roasts, prepare ingredients. -
2 Prepare Ingredients and Bread Chicken
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere. -
3 Finish the Potatoes and Broccoli
Combine broccoli, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl.
After 15 minutes, carefully remove baking sheet from oven. Place broccoli on empty half. Baking sheet will be hot! Use a utensil. Roast again until potatoes and broccoli are tender, 14-16 minutes.While potatoes and broccoli roast, cook chicken -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 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.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and cook, 1 minute.
Add cream cheese, pesto, green portions of green onions, and 1/4 cup water. Bring to a simmer.Once simmering, stir until combined. Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!
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