Express
Miso Chicken
with snap peas and cabbage
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 6 oz. Snap Peas
- 6 oz. Shredded Red Cabbage
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1⅕ oz. Butter
- 1 tsp. Garlic Pepper
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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½ tsp. White Miso Paste
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) N3DQKbPj
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Calories430
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Carbohydrates15g
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Net Carbs13g
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Fat26g
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Protein34g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches 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 Prepare the Ingredients
If desired, pull strings from snap peas. Halve lengthwise, exposing peas inside.
Pat chicken dry and season both sides with garlic pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and cover with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add snap peas, cabbage, Asian garlic, ginger & chile seasoning (to taste), and a pinch of salt. Stir occasionally until vegetables are tender, 6-8 minutes. Stir in half the butter (reserve remaining for sauce) until melted and combined, 30-60 seconds.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add 1/4 cup water and miso paste to hot pan. Stir to combine until smooth and bring to a simmer.Once simmering, stir occasionally until reduced by half, 30-60 seconds.Stir in remaining butter until melted and combined, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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