Express
Filipino-Style Chicken Asado
with lemon butter zucchini and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Gather up friends or family and invite them over for a meal worth talking about days later. It’s that good. Tender chicken with a sweet and savory sauce and tangy buttery veggies with the delightful crunch of almonds. See what we mean?
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 4 oz. Sliced Red Bell Pepper
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⅘ oz. Lemon Garlic Butter
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½ oz. Sliced Almonds
- 0.46 oz. Brown Sugar
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 2 tsp. Tomato Puree
- 2 Garlic Cloves
- 1 tsp. Light Chili Powder
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) xPoMZNOg
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Calories460
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Carbohydrates22g
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Net Carbs18g
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Fat24g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using filets mignon or sirloin steak, follow same instructions as chicken in Step 1, cooking until steaks reach 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 fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 1, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 7-10 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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1 Cook the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until browned on one side, 5-7 minutes.Flip chicken. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Mince garlic.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add bell peppers, zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add half the garlic (reserve remaining for sauce), butter, and a pinch of salt. Stir until combined and garlic is fragrant, 1-2 minutes.Remove from burner. -
3 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add remaining garlic to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add tomato puree, half the chili powder (remaining is yours to use as you please!), soy sauce, brown sugar, and 3 Tbsp. water. Bring to a simmer.One simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with almonds. Bon appétit!
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