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Chicken and Sun-Dried Tomato Cream with Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
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
- 8 oz. Green Beans
- 1 Red Bell Pepper
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2 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Light Cream Cheese
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 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) n3v4XGqe
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Calories480
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Carbohydrates20g
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Net Carbs14g
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Fat26g
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Protein43g
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Sodium1690mg
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
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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.
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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.
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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 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 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 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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