Meal Kit
Culinary Collection
Chicken and Sweety Drop Pepper Relish
with sun-dried tomato potatoes and feta broccolini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
David Padilla
Sweety drop, a pepper that tastes as cool, as interesting, as sour, and as sweet as it sounds, is featured here atop a delicious and succulent chicken breast, bringing out the best in both. There's also potato rounds baked in tangy sun-dried tomato pesto and fresh broccolini with funky feta, two sides that also complement each other in flavor and texture. There's so much best-ness, niceness, and compliments in this meal, you'll think you ate a Hallmark greeting card.Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Broccolini
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2 Tbsp. Sun-Dried Tomato Pesto
- 1 oz. Sweety Drop Peppers
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1 oz. Feta Cheese Crumbles
- 2 Green Onions
- ½ tsp. Garlic Salt
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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Calories570
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Carbohydrates44g
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Net Carbs38g
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Fat27g
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Protein47g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
Customize It Instructions
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instruction as chicken in Step 4, adding salmon skin side down to hot pan and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Potatoes and Broccolini
Slice potatoes into thin rounds. Trim bottom end from broccolini and cut into 2" lengths.
Place potato slices on one half of prepared baking sheet and toss with pesto, half the garlic salt (reserve remaining for broccolini), and a pinch of pepper. Spread into a single layer on their half.Place broccolini on empty half and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their half.Roast in hot oven until potatoes and broccolini are tender, 18-20 minutes.While potatoes and broccolini roast, prepare ingredients. -
2 Prepare the Ingredients
Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate.
Coarsely chop Sweety drop peppers.Pat chicken dry, and season both sides with a pinch of salt and pepper. -
3 Make the Relish
In a mixing bowl, combine Sweety drop peppers, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured in front of card, topping chicken with relish and garnishing broccolini with feta and potatoes with green portions of green onions. Bon appétit!
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