Oven-Ready
Fondue Chicken with Roasted Garlic Herb Root Vegetables
easy prep & pan included
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Root Vegetable Medley
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2 oz. Shredded Swiss Cheese
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1 oz. Roasted Garlic & Herb Butter
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0.42 oz. Mayonnaise
- 1 tsp. Garlic Pepper
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) d3V6bD3D
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Calories590
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Carbohydrates30g
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Net Carbs25g
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Fat31g
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Protein48g
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Sodium1120mg
Recipe Steps
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
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add root vegetable medley in a single layer in provided tray. Top with 2 tsp. olive oil, garlic pepper, and a pinch of salt and pepper. Bake uncovered in hot oven until beginning to soften, 12-15 minutes. -
2 Add the Chicken
Carefully remove tray from hot oven and push vegetables to one side. Tray will be hot! Use a utensil.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.Add chicken to empty side of tray and top evenly with mayonnaise, then cheese.Bake again uncovered until vegetables are cooked through and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes. -
3 Finish the Dish
Carefully remove tray from oven. Transfer chicken to a plate. Add butter to vegetables and stir to combine. Bon appetit!
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