Meal Kit

Broccoli Cheddar-Stuffed Chicken

with roasted garlic carrots and zucchini

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Carrots
  • 1 Zucchini
  • 1 Lemon
  • 4 oz. Broccoli Florets
  • Info
    2 oz. Cream Cheese
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Garlic Cloves
  • ½ tsp. Poultry 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Microwave-Safe 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
  1. 1

    Start the Vegetables

    Peel carrots and cut into 1/2"-thick fries. Place carrots on one prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.

    Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch, opening-side up, in an empty spot on baking sheet.

    Roast in hot oven, 10 minutes.

    While vegetables roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks. In a mixing bowl, combine zucchini, 1 tsp. olive oil, and a pinch of salt. Toss to coat. Set aside.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Finely chop broccoli.

    Pat chicken dry. On a separate cutting board, hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book.

  3. 3

    Make Filling and Prepare Chicken

    Place broccoli in a microwave-safe bowl. Microwave until broccoli is very tender, 2-4 minutes.

    Carefully remove from microwave. Drain excess liquid from broccoli. Add cream cheese, half the shredded cheese (reserve remaining for topping), and a pinch of salt and pepper to bowl with broccoli. Stir to combine.

    Evenly divide filling between chicken breasts. Carefully fold over chicken, keeping the filling inside. Transfer chicken to second prepared baking sheet and top with poultry seasoning.

  4. 4

    Roast the Chicken

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    Carefully remove from oven. Top chicken with remaining shredded cheese.

    Roast again in hot oven until cheese has melted, 3-5 minutes.

    Carefully remove from oven. Rest, 5 minutes.

    While chicken roasts, continue recipe.

  5. 5

    Finish Vegetables and Finish Dish

    After 10 minutes, carefully remove carrots from oven and push to one side of sheet. Add zucchini to now-empty side of sheet and spread into an even layer. Sheet will be hot! Use a utensil.

    Roast in hot oven until vegetables are browned and tender, 10-15 minutes.

    Carefully remove garlic from foil pouch and transfer to another mixing bowl. Mash until garlic turns into a smooth paste. If garlic is lightly browned and tender before vegetables are done roasting, feel free to carefully remove from oven sooner!

    Transfer vegetables to bowl with roasted garlic paste. Add 1 tsp. lemon zest and 1 tsp. lemon juice (add more to taste, if desired).

    Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!

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