Meal Kit

Chicken Breast with Roasted Garlic and Lemon Beurre Blanc

and roasted pears and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 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

This meal has delightful pairings, starting with the pear. (We make no apologies). Pear and green beans roast together for some light caramelization, and they perfectly pair with the chicken. But we've also got the pairing of lemon and garlic in the sauce, a classic duo. You know what else is a great pairing? You and this dinner.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Green Beans
  • 1 Bosc Pear
  • 1 Lemon
  • Info
    1 oz. Crème Fraîche
  • 1 oz. White Cooking Wine
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 2 Garlic Cloves
  • ½ tsp. Garlic Pepper

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
    510
  • Carbohydrates
    26g
  • Fat
    27g
  • Protein
    38g
  • Sodium
    1080mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • If using pork chops or sirloin steaks, follow same instructions as chicken in Steps 2 and 4, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until protein reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Protein thickness can vary; if you receive a thinner piece, we recommend checking for doneness sooner.

  • If using filets mignon, follow same instructions as chicken in Steps 2 and 4, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon fillets, pat dry and season flesh side with garlic pepper. Follow same instructions as chicken in Steps 2 and 4, cooking until browned on one side, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Roast Garlic and Prepare Ingredients

    Place garlic on a small piece of foil and top with 1 tsp. olive oil. Wrap foil around garlic, forming a pouch.

    Place garlic pouch on prepared baking sheet, open side up. Roast in hot oven, 10 minutes.

    While garlic roasts, quarter pear, core, and thinly slice.

    Zest and halve lemon. Juice one half and quarter other half.

    Trim ends off green beans.

  2. 2

    Start the Chicken

    Pat chicken dry, and season both sides with garlic pepper.

    Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.

    Remove from burner.

    Carefully remove baking sheet from oven. Transfer chicken, seared side up, to one side of baking sheet. Wipe pan clean and reserve. Baking sheet will be hot! Use a utensil and oven mitt.

  3. 3

    Add the Pear and Green Beans

    Add pear, green beans, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to other side of prepared baking sheet and toss to combine.

    Spread into a single layer. Baking sheet will be hot! Use a utensil and oven mitt.

  4. 4

    Finish the Chicken, Pear, and Green Beans

    Roast chicken, garlic, pear, and green beans until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

    Carefully remove from oven.

    Transfer garlic to a clean cutting board and finely chop.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and 1 tsp. roasted garlic to hot pan. Cook, 30 seconds.

    Add white wine and 1 tsp. lemon juice. Stir occasionally, 1 minute.

    Stir in butter and crème fraîche until thoroughly combined. Stir occasionally, 1 minute.

    Remove from burner. Add a pinch of salt and pepper and 1/2 tsp. lemon zest. Taste, and add more lemon zest, if desired.

    Plate dish as pictured on front of card, topping chicken with sauce and squeezing lemon wedges over green beans (to taste). Bon appétit!

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