15 Minute Meal Kit

Chicken and Sun-Dried Tomato Cream with Green Beans

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

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

The tang of sun-dried tomato pesto mixes with the rich cream cheese to cover this succulent chicken with deliciousness to the power of 10,000. (Maybe 100,000; math was never our strong suit.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ tsp. Garlic Salt
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 8 oz. Green Beans
  • 1 Red Bell Pepper

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
    440
  • Carbohydrates
    19g
  • Fat
    22g
  • Protein
    42g
  • Sodium
    1590mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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 mahi-mahi, pat dry and halve. Follow same instructions as chicken in in Step 1, cooking until fish reaches minimum internal temperature, 3-4 minutes per side.

  • If using ribeye, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    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 2 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. Wipe pan clean and reserve.

    While chicken cooks, cook vegetables.

  2. 2

    Cook the Vegetables

    Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.

    Mince garlic.

    Place another medium non-stick pan over medium heat with 2 tsp. olive oil. Add green beans, red bell pepper, garlic, garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant, 45-60 seconds.

    Add 2 Tbsp. water. Cover, and stir occasionally until green beans are vibrant and tender, 5-7 minutes.

    If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

    Remove from burner.

  3. 3

    Make the Sun-Dried Tomato Cream

    Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, cream cheese, pesto, and a pinch of salt and pepper to hot pan.

    Bring to a simmer. Once simmering, stir often until smooth and creamy, 1-2 minutes.

    If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sun-dried tomato cream and garnishing vegetables with Parmesan. Bon appétit!

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