Express
Buttery Lemon Chicken Cutlet Vesuvio
with herbed potatoes and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
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 4)
- 24 oz. Yukon Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Green Beans
- 1 Lemon
- 4 oz. Mixed Diced Peppers
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2 oz. Flour
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1 oz. Butter
- 2 Tbsp. Minced Garlic and Parsley
- 4 tsp. Chicken Broth Concentrate
- 4 tsp. Italian Seasoning Blend
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) 732W96PJ
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Calories530
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Carbohydrates54g
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Net Carbs48g
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Fat19g
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Protein37g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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
Quarter potatoes. Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 7-9 minutes.
Carefully remove from microwave.While potatoes microwave, trim green beans, if necessary.Zest and halve lemon. Cut one half into wedges and juice the other half. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add green beans and microwaved potatoes to hot pan. Stir occasionally until potatoes are slightly browned, 6-8 minutes.Stir in half the Italian seasoning (reserve remaining for chicken), half the minced garlic and parsley (reserve remaining for sauce), and 1/4 tsp. salt until combined and coated.Stir occasionally until green beans are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Chicken and Peppers
Pat chicken dry. Season with 1/4 tsp. salt, a pinch of pepper, and remaining Italian seasoning.
Place flour on a plate and spread into an even layer. Add chicken to flour and coat both sides, gently shaking off any excess.Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken and peppers to hot pan. Stir occasionally until peppers are browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken and peppers to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add chicken base, 1/4 cup water, 1 tsp. lemon zest, 2 tsp. lemon juice, remaining minced garlic and parsley, and butter to hot pan used to cook chicken and peppers. Bring to a simmer.
Once simmering, transfer chicken back into pan. Stir occasionally until sauce is slightly thickened, 2-3 minutes, flipping chicken until coated.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and peppers. Squeeze lemon wedges over meal (to taste). Bon appétit!
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