with lemon thyme potatoes and crispy onion roasted broccoli
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Prepare The Ingredients
Stem and mince thyme
Cut each potato into 1" pieces.
Cut broccoli into bite-sized pieces
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop pistachios
Roast The Potatoes and Vegetables
Toss potatoes with 2 tsp. olive oil and half the garlic salt and a pinch of pepper on prepared baking sheet. Spread into a single layer and push to one side.
Toss broccoli with 1 tsp olive oil and remaining garlic salt and a pinch of pepper to empty side of baking sheet. Roast until potatoes are golden brown and broccoli is fork-tender, 18-20 minutes.
Toss potatoes with aioli.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and 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 and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Reserve pan; wipe clean.
Make The Sauces
Add mayo, thyme, and 1 tablespoon lemon juice to a small bowl until completely combined.
In the same pan over medium heat, add pistachios and toast for 1 minute, Add cream sauce and a pinch of salt and pepper until completely combined. Bring to a simmer and remove from heat.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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