Culinary Collection

Chicken and Sage Crema

with feta and mozzarella vegetable casserole

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Broccoli Florets
  • Info
    3 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Mozzarella
  • 1 tsp. Chimichurri Seasoning
  • Info
    2 oz. Sour Cream
  • 1 Red Bell Pepper
  • Info
    1 oz. Feta Cheese Crumbles
  • Info
    4 Butter Crackers
  • 1 Sage Sprig
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Oven-Safe Casserole Dish
  • 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
  1. 1

    Prepare The Ingredients

    Stem sage. Crush butter crackers. Cut broccoli into bite-sized pieces. Stem, seed, remove ribs, and cut red bell pepper into ½" dice.

  2. 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. "Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes." Reserve pan; no need to wipe clean. While chicken cooks, prepare the vegetables.

  3. 3

    Cook The Vegetables

    Line a plate with a paper towel. Stem sage. Heat 1 tsp. olive oil in the same pan over medium heat. Add the sage to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate. In the same pan over medium high heat, add 1 tsp olive oil. Add broccoli, peppers, ¼ tsp salt and a pinch of pepper to hot pan. Cook, stirring occasionally, until broccoli is slightly tender, 4-5 minutes. Add cream cheese, seasoning blend, and ½ cup water and bring to a simmer.

  4. 4

    Make The Casserole

    Transfer ⅓ of the filling to prepared casserole dish. Top with ⅓ of the cheese. Repeat layers two times, topping with feta and crackers on top. Transfer dish to baking sheet with chicken. Roast in a hot oven until cheese is melted, 5-7 minutes.

  5. 5

    Make The Sauce and Finish The Dish

    Add sour cream and minced sage to a small bowl until completely combined. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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