Meal Kit
Culinary Collection
Chicken and Pistachio Cream
with lemon thyme potatoes and crispy onion roasted broccoli
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pistachios), Milk, Eggs, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 8 oz. Broccoli Florets
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4 fl. oz. Cream Sauce Base
- 1 Lemon
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1.26 oz. Mayonnaise
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¾ oz. Roasted Pistachios
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½ oz. Crispy Fried Onions
- 3 Thyme Sprigs
- 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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Calories790
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Carbohydrates53g
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Net Carbs46g
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Fat46g
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Protein49g
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Sodium1740mg
Recipe Steps
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
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1 Prepare The Ingredients
Stem and mince thyme
Cut each potato into 1" pieces.Cut broccoli into bite-sized piecesHalve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop pistachios -
2 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. -
3 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. -
4 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. -
5 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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