15 Minute Meal Kit

Chicken and Lemon Crema with Carrots

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

Some great flavor combinations adorn this chicken here: herbaceous dill and a perfect lemon crema, combining tart acid and creamy crème fraîche for a topping that's, well, tops. And coming together in less than 15 minutes? Chicken, you're the top, you're the Coliseum…

In Your Box (serves 2)

  • Info
    ½ oz. Feta Cheese Crumbles
  • 2 Dill Sprigs
  • ½ tsp. Garlic Salt
  • 1 Lemon
  • Info
    1 oz. Crème Fraîche
  • 12 oz. Halved Coin Cut Carrots
  • 13 oz. Boneless Skinless Chicken Breasts

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
    398
  • Carbohydrates
    21g
  • Fat
    17g
  • Protein
    41g
  • Sodium
    1615mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large 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

  • If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using filets mignon, follow same instructions as chicken in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. 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, 5-7 minutes on one side. Flip chicken. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner. Remove chicken to a plate and tent with foil. While chicken cooks, cook carrots.

  2. 2

    Cook the Carrots

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, garlic salt, and carrots to hot pan. Stir often until lightly browned, 2-3 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated and carrot is tender, 4-5 minutes. Remove from burner. While carrots cook, stem dill.

  3. 3

    Make the Lemon Crema

    Zest and halve lemon. Cut one half into wedges and juice the other half. Combine crème fraîche, ¼ tsp. lemon zest, 2 tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl. Set aside.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with lemon crema, carrots with feta, and entire meal with dill. Squeeze lemon wedges over to taste. Bon appétit!

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