Express
White Cheddar-Smothered Chicken
with buttery bacon broccoli
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
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)
- 12 oz. Broccoli Florets
- 10 oz. Boneless Skinless Chicken Cutlet
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2 oz. Shredded White Cheddar Cheese
- 1 oz. Bacon Bits
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1 oz. Cream Cheese
- 2 tsp. Chicken Broth Concentrate
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⅓ oz. Butter
- 1½ tsp. Pot Roast 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) lObGpo3V
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Calories530
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Carbohydrates16g
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Net Carbs11g
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Fat32g
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Protein46g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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1 Cook the Chicken
Pat chicken dry and season both sides with pot roast seasoning.
Place a medium non-stick pan over medium heat and add 2 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 and transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Start the Broccoli
Break broccoli into bite-sized pieces using hands.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add bacon to hot pan and cook undisturbed, 1 minute.Add broccoli and 1/4 cup water. Cover and cook until water is almost completely evaporated, 4-6 minutes. -
3 Finish the Broccoli
Uncover broccoli and stir occasionally until tender, 2-3 minutes.
Remove from burner. Stir in chicken base and softened butter until melted and combined.While broccoli cooks, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to low heat.
Add 1/4 cup water and cream cheese to hot pan. Bring to a simmer, stirring constantly.Once simmering, stir until cream cheese is fully melted, 1-2 minutes. Remove from burner and stir in shredded cheese until melted and combined.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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