Express
Chicken Adobo-Style
with sun-dried tomato zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Rachel Post
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 2)
- 2 Zucchini
- 10 oz. Boneless Skinless Chicken Cutlet
- 2 oz. Creme Fraiche
- 1 oz. Sun Dried Tomato Pesto
- 0.88 oz. Mayonnaise
- ¼ cup Italian Panko Blend
- ¾ oz. Crispy Red Peppers
- 1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Adobo Seasoning
- 3 Thyme Sprigs
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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Calories580
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Carbohydrates26g
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Net Carbs22g
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Fat37g
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Protein35g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 2 Plates
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 antibiotic free chicken breast, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. 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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with adobo seasoning.
Place panko on a plate and spread into an even layer. Transfer chicken to plate with panko, pressing gently to adhere to one side.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko-side down, to hot pan and cook until 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.Remove from burner. Transfer chicken to another plate.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Stem thyme.Coarsely crush crispy red peppers in shipping bag. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 6-8 minutes.Remove from burner. Stir in pesto and a pinch of salt until combined.While zucchini cooks, continue recipe. -
4 Mix Crema and Finish Dish
In a mixing bowl, combine mayonnaise, creme fraiche, 1 tsp. water, buttermilk-dill seasoning, and 1/2 tsp. thyme.
Plate dish as pictured on front of card, topping chicken with crema. Garnish zucchini with crispy red peppers. Bon appétit!
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