Meal Kit
Chicken Breast with Roasted Garlic and Lemon Beurre Blanc
and roasted pears and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
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
- 1 oz. White Cooking Wine
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1 oz. Creme Fraiche
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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.
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Nutrition (per serving) lObpj2PV
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Calories510
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Carbohydrates26g
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Net Carbs20g
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Fat27g
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Protein38g
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Sodium1070mg
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
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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.
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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.
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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.
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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 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 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 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 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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