Meal Kit
Arrabbiata Crusted Chicken
and roasted vegetables with crème fraîche
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
We can send your parents a letter saying you definitely ate your vegetables today. No "angry" faces around this flavorful dish!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 1 Zucchini
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1 oz. Cracked Black Pepper Cheese Spread
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1 oz. Creme Fraiche
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½ oz. Crispy Fried Onions
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1 Tbsp. Arrabbiata Pesto
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
- 0.125 oz. Oregano
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) MOxadb3r
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Calories560
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Carbohydrates20g
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Net Carbs16g
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Fat36g
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Protein39g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Oven-Safe 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 filets mignon, follow same instructions as chicken in steps 1 and 3, cooking on one side, 2-3 minutes, flipping, then roasting until filets reach minimum internal temperature, 12-14 minutes. 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 sirloin steaks, follow same instructions as chicken in steps 1 and 3, cooking on one side, 2-3 minutes, flipping, then roasting until steaks reach minimum internal temperature, 7-9 minutes. 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 NY strip steaks, follow same instructions as chicken in steps 1 and 3, cooking on one side, 2-3 minutes, flipping, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare Ingredients and Make Topping
Trim zucchini ends and cut into slices on an angle.
Peel, trim, and cut carrot into 1/4" slices on an angle.Stem and mince oregano.Combine cheese spread and pesto (to taste) in a mixing bowl. Set aside.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Roast the Vegetables
Place garlic on a piece of foil and top with 2 tsp. olive oil. Form pouch around garlic.
Place carrots and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and oregano.Spread vegetables into a single layer. Place garlic pouch in an empty space on baking sheet. Roast in hot oven until tender, 18-20 minutes.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned on one side, 2-3 minutes.Flip chicken and top evenly with topping. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. -
4 Make the Sauce
Carefully open garlic pouch (contents will be hot!) and transfer garlic to a clean cutting board. Mince garlic.
Combine garlic, lemon juice, and crème fraîche in another mixing bowl. Set aside. -
5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with sauce and garnishing chicken with crispy onions. Bon appétit!
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