Express
Dilly Chicken
with lemon-garlic potatoes and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
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Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
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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 4)
- 24 oz. Yukon Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 8 oz. Green Beans
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- 1 Tbsp. Minced Garlic and Parsley
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Lemon N Herb Seasoning
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- 4 Dill Sprigs
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) zPa1LGPv
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Calories460
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Carbohydrates38g
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Net Carbs34g
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Fat19g
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Protein34g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe 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
Halve potatoes lengthwise. Quarter if larger than a ping-pong ball.
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.Carefully remove from microwave.While potatoes microwave, trim green beans, if necessary.Stem and mince dill.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place green beans and microwaved potatoes, cut-side down, on prepared baking sheet and toss with 2 tsp. olive oil. Spread into an even layer. Potatoes will be hot! Use caution.
Roast in hot oven until potatoes are crispy and green beans are tender, 12-15 minutes.Carefully remove from oven.Add butter, half the minced garlic and parsley (reserve remaining for sauce), and lemon herb seasoning and gently stir to combine. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 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. Wipe pan clean and reserve. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.
Stir in cream base, chicken base, half the dill (reserve remaining for garnish), and half the buttermilk-dill seasoning (remaining is yours to use as you please!) until combined. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining dill. Bon appétit!
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