Chicken in Oregano-Tomato Cream

with blistered tomatoes and green beans

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

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Creamy tomato sauce is versatile, classic, and, most importantly, delicious. Chicken breasts are roasted with nutty Parmesan; green beans are sautéed until nicely crisp; and tomatoes are blistered with oregano. But that tomato sauce… creamy, cheesy, decadent delight with every bite brought to your mouth. You'll be amazed something so delicious came out of your kitchen.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan Cheese
  • 2 Garlic Cloves
  • 0.125 oz. Oregano
  • Info
    4 fl. oz. Light Cream
  • 12 oz. Green Beans
  • Info
    ½ oz. Smoked Almonds
  • 2 Boneless Skinless Chicken Breasts
  • 4 oz. Grape Tomatoes
  • 1 Tbsp. Tomato Paste
  • Info
    ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off green beans. Finely mince garlic. Stem and mince oregano. Coarsely chop almonds. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Chicken

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side. Transfer chicken to baking sheet and top with half the Parmesan (reserve remaining for sauce). Bake until cheese is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Green Beans

    Cook the Green Beans

    Return pan used to sear chicken to medium-high heat. Add green beans to hot pan and stir occasionally until beans begin to char, 2-4 minutes. Add ¼ cup water and ¼ tsp. salt. Stir occasionally until water evaporates and beans are crisp-tender and bright green, 2-4 minutes. Remove beans to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • Step 4 - Blister the Tomatoes

    Blister the Tomatoes

    Return pan used to cook green beans to medium-high heat. Add 1 tsp. olive oil and tomatoes to hot pan and cook 30 seconds. Add half the garlic (reserve remaining for sauce) and cook until garlic turns golden brown and tomatoes blister, 30-90 seconds. Season with half the oregano (reserve remaining for sauce) and a pinch of salt and pepper. Remove to same plate as green beans. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to blister tomatoes to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Stir occasionally until aromatic and light brown, 30 seconds. Add half the cream, ¼ cup water, tomato paste, remaining Parmesan, and remaining oregano to pan. Stir occasionally until bubbling and slightly thickened, 1-3 minutes. Remove from burner and whisk in butter. Season to taste with salt and pepper. Plate dish as pictured on front of card, garnishing green beans with almonds. Bon appétit!