Express
Spinach and Lemon Chicken
with garlic butter sweet potatoes and peas
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Jimmy Shay
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. Sweet Potato Cubes
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4 fl. oz. Cream Sauce Base
- 5 oz. Peas
- 1 Lemon
- 2 oz. Baby Spinach
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1½ oz. Roasted Garlic & Herb Butter
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1 oz. Shredded Parmesan Cheese
- 1 tsp. Seasoned Salt Blend
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) zPanJZqv
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Calories500
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Carbohydrates33g
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Net Carbs27g
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Fat24g
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Protein36g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Zester
- 1 Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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
Coarsely chop spinach.
Zest and halve lemon. Cut one half into wedges and juice the other half.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add sweet potatoes, seasoned salt, and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost completely evaporated and sweet potatoes are tender, 8-10 minutes.Uncover and stir in peas until heated through, 2-3 minutes.Stir in butter until melted and combined, 30-60 seconds.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Chicken
Place another medium non-stick pan over medium heat and add 4 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.Remove from burner. Transfer chicken to a plate. Wipe pan clean and keep over medium heat. -
4 Make Sauce and Finish Dish
Add 1 tsp. olive oil and spinach to hot pan and stir occasionally until wilted, 30-60 seconds.
Add cream base and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, stir in cheese and a pinch of salt until combined, 30-60 seconds.Remove from burner. Stir in 1 tsp. lemon zest and 1 tsp. lemon juice.Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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