Family Meal Kit
Pizza-Stuffed Chicken
with garlicky zucchini and peppers
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 2 Zucchini
- 2 Roma Tomatoes
- 1 Red Bell Pepper
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2 oz. Shredded Mozzarella
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2 oz. Sun Dried Tomato Pesto
- 2 oz. Pepperoni
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1 oz. Shredded Parmesan Cheese
- 1 Tbsp. Minced Garlic and Lemon Basil
- 1 tsp. Chimichurri Seasoning
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) VPrWvlqR
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Calories420
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Carbohydrates14g
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Net Carbs10g
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Fat22g
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Protein41g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Remove stems and seeds, and cut bell pepper into 1/2" strips. -
2 Prepare the Chicken
Pat chicken dry.
On a separate cutting board, carefully slice chicken four times across the top, making sure not to cut all the way through.Place chicken on prepared baking sheet. -
3 Stuff and Roast the Chicken
Evenly top chicken with pesto, spreading evenly in between slits. Season with chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper.
Fill slits with pepperoni. Fold pepperoni in half, if necessary.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-17 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While chicken roasts, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, bell peppers, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.Alternatively, reserve half the raw bell peppers for snacking/serving on the side.Add tomatoes, 1/4 tsp. salt, a pinch of pepper, and minced garlic and lemon basil. Stir occasionally until fragrant and tomatoes are heated through, 2-3 minutes.Remove from burner. -
5 Melt Cheese and Finish Dish
Carefully remove baking sheet from oven. Top chicken evenly with mozzarella.
Roast again in hot oven until cheese is melted, 3-5 minutes.Carefully remove from oven.Plate dish as pictured on front of card, garnishing vegetables with Parmesan. Bon appétit!
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