Meal Kit
Chicken and Hazelnut Cream
with goat cheese and cranberry spinach salad
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Hazelnuts), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
Simplicity with complex flavors is the name of the game here. The hazelnut cream sauce doesn't take much prep, but it dresses the chicken in rich nuttiness, with slight hints of garlic. The side salad seems deceptively simple, but the tangy sweet balsamic and goat cheese combination dances with the tongue in all sorts of interesting ways. Who said easy isn't complicated?
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Persian Cucumbers
- 1 Roma Tomato
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2 oz. Light Cream Cheese
- 2 oz. Baby Spinach
- 1½ oz. Balsamic Vinaigrette
- 1 oz. Dried Cranberries
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1 oz. Hazelnut Pieces
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1 oz. Goat Cheese
- ½ tsp. Garlic Salt
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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Carbohydrates27g
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Net Carbs22g
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Fat66g
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Protein47g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing 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
Customize It Instructions
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If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using filets mignon, follow same instructions as chicken in Steps 1 and 2, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumber and thinly slice into rounds.
Core tomato and cut into 1/2" dice.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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. -
3 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add hazelnuts to hot pan and stir occasionally until lightly toasted, 30-60 seconds.
Hot nut alert! Keep an eye on the pan as hazelnuts cook, as they may burn easily.Stir in cream cheese, half the garlic salt (remaining is yours to do with as you please), and 1/3 cup water until completely combined. Bring to a simmer.Once simmering, remove from burner. -
4 Make the Salad
In a mixing bowl, toss or gently combine spinach, tomato, cranberries, cucumber, vinaigrette, and a pinch of pepper.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing salad with goat cheese (crumbling if necessary). Bon appétit!
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