Express
Roasted Red Pepper Chicken
with rice pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesOver 30g protein
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 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 5 oz. Diced Carrots
- 3 oz. Peas
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1½ oz. Roasted Garlic & Herb Butter
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1 oz. Roasted Sliced Almonds
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1 oz. Red Pepper Pesto
- 4 tsp. Chicken Broth Concentrate
- 1½ tsp. Garlic and Parsley 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) GqnQ9YPW
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Calories540
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Carbohydrates40g
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Net Carbs36g
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Fat24g
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Protein37g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
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 Cook the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and 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.While chicken cooks, continue recipe. -
2 Start the Rice Pilaf
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until carrots are fork-tender and beginning to brown, 8-10 minutes.Stir in peas, garlic and parsley seasoning, and almonds until combined and peas are heated through, 1-2 minutes. -
3 Finish the Rice Pilaf
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, chicken base, and 1/4 cup water to hot pan with vegetables. Stir occasionally until rice is warmed through, 4-5 minutes.Remove from burner and stir in softened butter. Cover to keep warm.While rice cooks, continue recipe. -
4 Add Sauce and Finish Dish
In a mixing bowl, combine cream base and pesto.
Add sauce to hot pan with chicken. Stir to combine and bring to a simmer.Once simmering, flip chicken until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce from pan. Bon appétit!
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