Express
Premium
Almond Pesto Chicken
with lemon, garlic, and butter potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Rachel Post
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. Fingerling Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
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1 oz. Basil Pesto
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
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½ oz. Roasted Sliced Almonds
- 1½ tsp. Minced Garlic and Parsley
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Garlic Pepper
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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Calories570
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Carbohydrates35g
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Net Carbs29g
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Fat30g
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Protein43g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 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 pork chops, pat dry. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using filets mignon or NY strip steak, 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 Start the Potatoes
Prick potatoes with a fork all over.
In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.Carefully remove from microwave and drain water.Add 1 tsp. olive oil and 1/4 tsp. salt. Stir to combine. -
2 Finish the Potatoes
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add microwaved potatoes to hot pan and stir occasionally until golden-brown, 5-6 minutes.
Add minced garlic and parsley and 1/4 tsp. salt. Stir occasionally until garlic is fragrant, 2-3 minutes.Remove from burner. Stir in butter and chimichurri seasoning until combined. Cover and set aside.While potatoes cook, continue recipe. -
3 Cook the Chicken
Pat chicken dry and season both sides with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken 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. -
4 Make Almond Pesto and Finish Dish
Coarsely crush almonds in shipping bag.
In a mixing bowl, combine pesto and almonds. Set aside.Halve lemon.Plate dish as pictured on front of card, topping chicken with almond pesto. Garnish potatoes with cheese and squeeze lemon halves over to taste. Bon appétit!
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