Meal Kit
Indulgent One-Skillet Kale Chicken
with tomatoes and mushrooms
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Maybe you don't think of "kale" and "indulgent" in the same paragraph, let alone the same meal title, but we think its apropos here. It's not a meal of somber kale and sober quinoa, eaten in service to the numbers on the bathroom scale; it's a cream sauce, with pungent garlic and fresh tomatoes, enrobing the chicken with rich delight. It's cheesy Parmesan and crunchy croutons and everything that brings about sensory overload. And kale. Indulgent!
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 6 oz. Cremini Mushrooms
- 1 Roma Tomato
- 3 oz. Chopped Kale
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1 oz. Shredded Parmesan Cheese
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½ oz. Seasoned Croutons
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¼ oz. Flour
- ½ tsp. Garlic Salt
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) 9Ozore35
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Calories570
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Carbohydrates22g
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Net Carbs19g
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Fat34g
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Protein46g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, follow same instructions as chicken in Steps 1 and 2, cooking until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Cut mushrooms into 1/4" slices.Coarsely crush croutons.Pat chicken dry. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate and season with a pinch of salt and pepper. Reserve pan; no need to wipe clean. -
3 Cook the Mushrooms
Return pan used to cook chicken to medium heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.Stir in flour until no dry flour remains in pan. -
4 Cook the Skillet
Stir cream sauce, garlic salt, and 1/2 cup water into hot pan until combined. Bring to a boil.
Once boiling, stir in kale. Cook until tender, 2-3 minutes.Stir in chicken, tomatoes, a pinch of salt, and 1/4 tsp. pepper. Return to a boil.Once boiling, remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons and Parmesan. Bon appétit!
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