Express
Finger Lickin' Chicken
with sun-dried tomato zucchini
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
This meal is so good it's finger lickin' good. Nothing beats a tender and juicy piece of chicken with sun-dried tomato zucchini cooked to perfection.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
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2 oz. Creme Fraiche
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1 oz. Sun Dried Tomato Pesto
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0.84 oz. Mayonnaise
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¼ cup Italian Panko Blend
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½ oz. Crispy Red Peppers
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1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Adobo Seasoning
- 3 Thyme 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) 732nRz3J
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Calories540
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Carbohydrates17g
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Net Carbs15g
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Fat34g
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Protein39g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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 Step 1, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using sirloin steaks, 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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1 Cook the Chicken
Pat chicken dry and season all over with adobo seasoning.
Place panko on a plate. Place chicken on panko, pressing gently to adhere to one side.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko side-down first, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.
Stem thyme.Crush crispy red peppers in shipping bag. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Remove from burner. Stir in pesto until combined.While zucchini cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine mayonnaise, crème fraîche, 1 tsp. water, buttermilk-dill seasoning, and 1/2 tsp. thyme.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing zucchini with crushed crispy red peppers. Bon appétit!
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