Oven-Ready
Basil Parmesan Chicken with Zucchini and Grape Tomatoes
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
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1 Tbsp. Basil Pesto
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⅗ oz. Butter
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 4 oz. Grape Tomatoes
- ½ tsp. Garlic Salt
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2 Tbsp. Italian Panko Blend
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2 oz. Grated Parmesan
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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Calories473
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Carbohydrates14g
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Fat23g
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Protein51g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Prepare the Ingredients
Set butter on counter to soften. Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine zucchini, tomatoes, 1 tsp. olive oil, and garlic salt in provided tray. Push to one side.
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2 Add the Chicken
Pat chicken breasts dry. Place chicken in empty space in tray. Top with half the Parmesan (reserve remaining for vegetables).
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3 Bake the Dish
Bake uncovered in hot oven, 10 minutes. Carefully remove tray from oven and top vegetables with remaining Parmesan and panko. Bake again uncovered until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes. While dish bakes, combine softened butter, basil pesto, and a pinch of salt in a mixing bowl. Carefully remove tray from oven. Top chicken with pesto butter. Bon appétit!
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