15 Minute Meal Kit

Chicken and Sun-Dried Tomato Cream with Zucchini and Bell Pepper

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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)

  • Info
    ½ oz. Crispy Fried Onions
  • Info
    1 oz. Grated Parmesan
  • 1 tsp. Chimichurri Seasoning
  • Info
    4 oz. Light Cream
  • 1 Red Bell Pepper
  • 2 Zucchini
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 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

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

    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 1 tsp. olive oil. Add chicken to hot pan and cook on one side until browned, 5-7 minutes. Flip chicken and cover until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Transfer chicken to a plate. Reserve pan, wipe clean. While chicken cooks, start vegetables.

  2. 2

    Prepare And Cook The Vegetables

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add peppers, zucchini, chimichurri seasoning, and a pinch of salt and pepper. Stir occasionally until tender, 6-8 minutes.

  3. 3

    Make The Sauce

    In the same pan used for the chicken over medium heat, add pesto and cream. Bring to a simmer and cook until slightly thickened. Remove from heat. If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, topping vegetables with crispy onions and grated parmesan. Bon appétit!

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