Meal Kit

Buttermilk-Ranch Chicken

with mashed carrot and green beans

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
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

An enterprising rancher in Santa Barbara, California served a seasoned buttermilk dressing to his guests in the early 1950s, and it wasn't long before its popularity exploded. Not just for dressings and dips, we harness ranch's seasoning potential for a chicken dish you won't soon forget. The flavor doesn't end with the chicken; fresh green beans and carrot mash provide the perfect accompaniment. You'll think there's almost too much awesome happening in one meal. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Carrot
  • 8 oz. Green Beans
  • Info
    4 oz. Light Cream
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Powdered Ranch Seasoning
Contains: FD&C Blue No. 1 and FD&C Red No. 40
Food intolerance information

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
    500
  • Carbohydrates
    22g
  • Net Carbs
    16g
  • Fat
    28g
  • Protein
    40g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium 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

  • If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/2" pieces.

    Trim ends off green beans.

    Pat chicken breasts dry, and season both sides with half the ranch seasoning (reserve remaining for sauce).

  2. 2

    Roast the Green Beans

    Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, a pinch of salt, and 1/4 tsp. pepper.

    Spread into a single layer and roast in hot oven until tender and slightly caramelized, 15-18 minutes.

    While green beans roast, make mashed carrots.

  3. 3

    Make the Mashed Carrots

    Add carrots to boiling water and cook until very fork-tender, 12-15 minutes.

    Drain in a colander and return to pot. Add butter and mash until smooth. Season with a pinch of salt and pepper. Cover and set aside.

    While carrot cooks, cook chicken.

  4. 4

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. 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. Transfer chicken to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

    While chicken rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add cream and remaining ranch seasoning to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!

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