Meal Kit
Chicken in Scallion Cream
with BBQ root vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Parsnips
- 8 oz. Carrot
- 4 oz. Light Cream
- 1 oz. Grated Parmesan
- 2 Green Onion
- ⅓ oz. Butter
- 2 tsp. BBQ Spice Rub
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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Calories620
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Carbohydrates40g
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Net Carbs31g
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Fat31g
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Protein46g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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, follow same instructions as chicken in Steps 1 and 2, searing, 3-4 minutes, then roasting until pork chops reach minimum internal temperature, 10-12 minutes.
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If using sirloin, follow same instructions as chicken in Steps 1 and 2, searing, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions.
Peel, trim, and cut carrot and parsnip on an angle into 1/4" slices.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until golden brown, 4-5 minutes.
Transfer chicken to prepared baking sheet, seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Wipe pan clean and reserve.While chicken roasts, cook vegetables. -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrot and parsnip to hot pan and stir occasionally until slightly charred, 4-5 minutes.
Add 2 Tbsp. water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until vegetables are tender and water has mostly evaporated, 1-2 minutes. -
4 Finish the Vegetables
Uncover pan, and add butter and seasoning blend. Stir constantly until vegetables are glazed and evenly coated in seasoning blend, 1-2 minutes.
Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) to hot pan and stir constantly until fragrant, 1-2 minutes.
Add cream and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Stir in Parmesan and a pinch of salt and pepper. Remove from burner. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with reserved green onions. Bon appétit!
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