Meal Kit
Chicken and Bacon Spinach Cream
with grape tomatoes and potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
Chef
Nigel Palmer
Bacon and spinach? Sure, you're saying to yourself, in a quiche… but not just that! The flavors that go together so good with egg also go well with egg's, well, parent: a juicy and tender piece of chicken. Cooked together with rich cream, you'll wonder, after finishing your plate, what else spinach and bacon can go with.
In Your Box (serves 2)
- 2 Russet Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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1 Tbsp. Sun-Dried Tomato Pesto
- ½ oz. Crumbled Bacon
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1 tsp. Tomato 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.
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Nutrition (per serving) bP8BZNOz
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Calories760
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Carbohydrates45g
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Net Carbs40g
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Fat41g
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Protein52g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking undisturbed until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Peel potatoes (if desired), halve lengthwise, and cut into 1/4" half-moons.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer and roast in hot oven, 15 minutes.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Halve tomatoes.
Coarsely chop spinach.Pat chicken breasts dry. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts 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. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, finish vegetables. -
4 Finish the Vegetables
Carefully remove baking sheet from oven and gently stir in tomatoes and 1 tsp. olive oil. Baking sheet will be hot! Use a utensil.
Spread into a single layer and top evenly with cheese. Roast again until potatoes are browned and tender, tomatoes are soft, and cheese is lightly browned, 12-15 minutes.When vegetables have five minutes left to cook, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add bacon to hot pan and stir often until browned, 1-2 minutes.
Add spinach and cream sauce base. Bring to a boil.Once boiling, cook until spinach wilts and sauce thickens slightly, 1-2 minutes.Stir in a pinch of salt and pepper. Remove from burner.Plate dish as pictured on front of card, topping vegetables with pesto. Bon appétit!
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