Chicken and Sun-Dried Tomato Crema with Bacon and Swiss Broccoli
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
BAKE THE BROCCOLI
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Place broccoli in provided tray in a single layer. Top with 2 tsp. olive oil and garlic salt.
mix well and spread into an even layer.
Bake uncovered in hot oven until just tender, 8-10 minutes.
ADD THE CHICKEN
Carefully remove tray from oven. Push broccoli to one side and top with garlic pepper and tomatoes. Tray will be hot!
Use a utensil.
Pat chicken dry, and add to empty side of tray. Season with a pinch of salt and pepper.
BAKE THE DISH
Bake again uncovered until chicken reaches a minimum internal temperature of 165 degrees, 24-26 minutes.
Carefully remove tray from oven. Top vegetables with swiss and bacon and allow meal to rest for 5 minutes.
while meal rest make crema.
in a small bowl combine pesto, sour cream, ½ tsp. water and a pinch of pepper. Bon appétit!
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