Meal Kit
Culinary Collection
Roasted Red Pepper Pesto Chicken
with herbed ricotta potato cakes and roasted broccolini
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Taters, spuds, Idaho's finest… you've had them all ways. You've had them as fries, home fries, curly fries, mashed, baked, scalloped, hash browns, and tots of tater. You'd even be so bold as to say you've had potato pancakes. But… potato cakes? Have we stumped you? With a "frosting" of ricotta and basil oil, these are cakes are thick, potato-y, and delicious. Now, you've had them all ways. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Broccolini
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¼ cup Chicken Breading
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2 oz. Ricotta
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2 Tbsp. Roasted Red Pepper Pesto
- ½ fl. oz. Basil Oil
- ¼ oz. Parsley
- 2 Garlic Cloves
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)
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Calories780
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Carbohydrates48g
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Net Carbs42g
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Fat45g
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Protein47g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 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 Potatoes
Peel potatoes and cut into small chunks.
Bring a medium pot with diced potatoes covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.Drain potatoes in a colander and return to pot. Set aside.While potatoes cook, prepare ingredients. -
2 Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Mince garlic.Mince parsley, leaves and stems.In a mixing bowl, combine ricotta, half the parsley (reserve remaining for garnish), basil oil, and a pinch of salt and pepper. Set aside.Pat chicken breasts dry. -
3 Roast the Chicken and Broccolini
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Transfer chicken, seared side up, to one half of prepared baking sheet. Wipe pan clean and reserve.Toss broccolini with 2 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Spread into a single layer on their side.Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.While chicken and broccolini roast, prepare potato cakes. -
4 Make the Potato Cakes
Add chicken breading, garlic, 1/4 tsp. salt, and a pinch of pepper to pot with potatoes. Mash until chunky.
Form into four patties, about 3"-wide. If potato mixture is too dry to form cakes, return to pot and add water 1 Tbsp. at a time until desired consistency is reached. -
5 Cook Potato Cakes and Finish Dish
Return pan used to sear chicken to medium heat and add 2 Tbsp. olive oil. Add potato cakes to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.Plate dish as pictured on front of card, topping chicken with red pepper pesto and potato cakes with ricotta mixture. Garnish with remaining parsley. Bon appétit!
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