Express
Walnut-Topped Chicken
with pesto sauce and green beans
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Cababa
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 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Green Beans
- 2 oz. Sliced Red Onions
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1 oz. Basil Pesto
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1 oz. Shredded Mozzarella
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1 oz. Cream Cheese
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½ oz. Walnut Halves
- ½ 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) QPGzXn3E
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Calories440
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Carbohydrates15g
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Net Carbs10g
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Fat25g
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Protein37g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Coarsely chop walnuts.
Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 3-5 minutes.Flip chicken and top evenly with shredded cheese, then walnuts, pressing gently to adhere. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Trim green beans, if necessary.
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add green beans to hot pan and stir occasionally until tender, 5-7 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Make the Sauce
Return pan used to cook chicken to medium heat.
Add pesto, softened cream cheese, a pinch of salt and pepper, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring often to combine.Once simmering, remove from burner. If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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