Meal Kit
Tomato Florentine Chicken
with basil pesto and Parmesan broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Your workaday chicken gets a wonderful makeover with this tomato sauce, a delicious mix of Popeye's delight, spinach, and that classical Italian sauce, marinara, along with rich cream cheese. What do all these elements do when mixed up together? Not so much adding lipstick to a pig (no pork in this meal), more like adding amazing to delightful.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 2 oz. Baby Spinach
- 2 oz. Marinara Sauce
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2 oz. Basil Pesto
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1 oz. Light Cream Cheese
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½ oz. Grated Parmesan
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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) gqRjZbqE
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Calories460
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Carbohydrates19g
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Net Carbs13g
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Fat22g
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Protein48g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
Customize It Instructions
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If using ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Coarsely chop spinach.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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2 Roast the Broccoli
Combine broccoli, 2 tsp. olive oil, and garlic salt in a mixing bowl. Transfer broccoli to prepared baking sheet. Reserve bowl; no need to wipe clean.
Spread into a single layer and roast in hot oven until tender, 12-15 minutes.
Remove roasted broccoli to reserved mixing bowl and stir in basil pesto until combined. Cover and set aside.
While broccoli roast, start chicken.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
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4 Make the Sauce
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add spinach to hot pan and stir occasionally until wilted, 1-2 minutes.
Stir in 1/4 cup water, marinara, and a pinch of salt. Bring to a simmer.
Once simmering, stir in cream cheese until melted and sauce begins to thicken, 2-4 minutes.
Remove from burner.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and red pepper flakes (to taste). Garnish broccoli with cheese. Bon appétit!
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