Meal Kit
Almond Crusted Chicken Breast and Raspberry Zinfandel Sauce
with goat cheese topped carrots and zucchini
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 oz. Raspberry Preserves
- 1 fl. oz. Zinfandel Vinaigrette
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0.42 oz. Mayonnaise
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⅓ oz. Butter
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½ oz. Sliced Almonds
- ½ tsp. Seasoned Salt Blend
- 8 oz. Carrot
- 2 Zucchini
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1 oz. Goat Cheese
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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Calories549
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Carbohydrates28g
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Fat29g
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Protein45g
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Sodium1624mg
Recipe Steps
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 Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel, trim, and cut carrot into ½" slices on an angle.
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2 Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 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 chicken to a plate and tent with foil. Remove from burner. Reserve pan; wipe clean. While chicken cooks, prepare the vegetables
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3 Cook The Vegetables
"Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, carrots, and half the seasoning blend. Stir often until lightly browned, 2-3 minutes. Cover and cook until vegetables are slightly tender, 3-4 minutes. Remove lid and add zucchini and remaining seasoning blend. Cook until tender, 3-4 minutes.
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4 Make The Sauce
In the same pan used to cook the chicken, add zinfandel vinaigrette and raspberry preserves over medium heat. Bring to a simmer and remove from heat. Stir in butter.
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5 Finish The Dish
Spread mayo evenly on chicken breasts. Top with almonds. Plate dish as pictured on front of card, garnishing vegetables with goat cheese. Bon appétit!
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