Oven-Ready
Chicken and Sun-Dried Tomato Crema with Bacon and Swiss Broccoli
easy prep & pan included
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ⅘ oz. Bacon Bits
- 2 oz. Roasted Red Tomatoes
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1 oz. Shredded Cheddar Cheese
- 10 oz. Broccoli Florets
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1 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Sour Cream
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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Calories457
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Carbohydrates14g
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Fat22g
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Protein52g
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Sodium1234mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
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1 Bake the Broccoli
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine broccoli, 2 tsp. olive oil, and garlic salt in provided tray. Spread into a single layer. Bake uncovered in hot oven until just tender, 8-10 minutes.
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2 Add the Chicken
Carefully remove tray from oven. Push broccoli to one side. Tray will be hot! Use a utensil. Pat chicken dry, and add to empty side of tray. Top with a pinch of salt and pepper.
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3 Bake the Meal
Bake again uncovered until chicken reaches a minimum internal temperature of 165 degrees, 24-26 minutes. Carefully remove tray from oven. Top broccoli with cheese and bacon and rest, 5 minutes. Combine pesto, sour cream, ½ tsp. water, and a pinch of pepper in a mixing bowl. Top chicken with crema. Bon appétit!
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