Express
Chicken and Roasted Red Pepper Cream with Parmesan Broccoli
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
Richness like this usually takes hours, not fifteen minutes. (Or a lifetime of saving carefully from your paycheck every week.) This chicken will make you feel a million bucks.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
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4 oz. Light Cream
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½ oz. Grated Parmesan
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1 Tbsp. Roasted Red Pepper Pesto
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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Calories550
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Carbohydrates19g
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Net Carbs14g
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Fat34g
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Protein45g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 Step 1 and Step 3, cooking until pork reaches a minimum internal temperature of 145 degrees.
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1 Start 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 2 tsp. olive oil. Add chicken to hot pan and cook on one side until browned, 5-7 minutes.While chicken cooks, start broccoli. -
2 Cook the Broccoli
Cut broccoli into bite-sized pieces, if necessary.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes.Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner and stir in 1/4 tsp. salt, and a pinch of pepper. -
3 Finish Chicken and Heat Sauce
Flip chicken and cook until browned and chicken reaches a minimum internal temperature of 165 degrees.
Add cream, red pepper pesto, and a pinch of salt. Bring to a simmer.Once simmering, cook until sauce thickens to coat chicken, 1-2 minutes. -
4 Finish the Dish
Plate dish as pictured on front of card, placing chicken on roasted red pepper cream, and garnishing broccoli with Parmesan. Bon appétit!
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