Meal Kit
Green Goddess Pan-Seared Chicken
With Fresh Herb Pasta Salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Coconuts), Milk, Wheat
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Under %{max_calories} calories
Chef
Carrie Madormo
Sure, it's likely dark and frosty where you are, but that doesn't mean you can't bring a little sunshine into your kitchen. This dish is a bright homage to warmer days. With tender pan-seared chicken and a pasta salad drenched in a homemade green goddess dressing with fresh herbs, lemon, and garlic, this is a mood lifter on a plate.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Lemon
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3 oz. Plain Greek Yogurt
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1 fl. oz. Coconut Milk
- 1 oz. Honey
- 3 Parsley Sprigs
- 2 Cilantro Sprigs
- 1 Garlic Cloves
- 2 Mint Sprigs
- 0 Dill Sprigs
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6 Whole Wheat Penne
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) bP8n9oOz
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Calories290
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Carbohydrates7g
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Net Carbs6g
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Fat9g
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Protein43g
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Sodium540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Mixing Bowl
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
Thoroughly rinse produce and pat dry. Quarter lemon. Zest one quarter for garnish, if desired. Coarsely chop cilantro, parsley, mind and dill. Mince garlic. Rinse chicken breasts and pat dry.
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2 Cook the Pasta
Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Put a colander in the sink. Drain pasta, rinse with cold water until pasta is cool and drain again.
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3 Prepare the Pasta Salad
In a medium bowl, combine cooled pasta with Greek yogurt, coconut milk, minced garlic, honey to taste, mint, cilantro, parsley, and dill (reserving pinches of last 4 ingredients for garnish, if desired). Squeeze juice from 2 lemon quarters to taste over the pasta salad. Mix well. If desired, add a pinch of lemon zest to the pasta salad for extra tartness. Add salt and pepper to taste. Chill until ready to serve.
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4 Pan-Sear the Chicken
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season chicken breasts with salt and pepper and place in pan. Add a squeeze of lemon from a remaining lemon wedge over the chicken as it cooks. Cook until no longer pink inside and a brown crust has formed outside, about 5 minutes per side. Internal temperature should be at least 165 degrees. Set aside and rest.
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5 Plate the Dish
Place some chilled pasta salad on a plate. Nestle a pan-seared chicken breast next to or atop the pasta salad. Garnish with lemon zest and any remaining fresh herbs and lemon wedges, if desired.
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