Meal Kit
Culinary Collection
Chicken in Sun-Dried Tomato Cream
with roasted potato wedges and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 8 oz. Brussels Sprouts
- 4 oz. Grape Tomatoes
- 1 oz. Sun Dried Tomato Pesto
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Baby Spinach
- 1 tsp. Garlic Pepper
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Lemon N Herb Seasoning
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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Calories700
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Carbohydrates61g
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Net Carbs51g
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Fat30g
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Protein48g
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Sodium1850mg
Recipe Steps
You Will Need
- Cooking Spray
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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 antibiotic free chicken, follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. 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, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1/4" wedges and pat dry.
Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic pepper, and a pinch of salt. Spread into an even layer.Roast in hot oven, 15 minutes.While potato wedges roast, continue recipe. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop spinach.Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Pat chicken dry and season both sides with chimichurri seasoning and a pinch of salt. -
3 Finish the Vegetables
After 15 minutes, carefully remove sheet from oven. Flip potato wedges and push to one side of sheet.
Place Brussels sprouts on empty side of sheet and toss with 2 tsp. olive oil and lemon n herb seasoning. Spread into an even layer. Sheet will be hot! Use a utensil/caution.Roast in hot oven until wedges are browned and Brussels sprouts are tender, 14-16 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
5 Make Sauce, Add Chicken, and Finish Dish
Add 1 tsp. olive oil and tomatoes to hot pan. Stir occasionally until softened, 2-3 minutes.
Add spinach, cream base, pesto, and cheese. Stir to combine and bring to a simmer.Once simmering, stir often until sauce is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Add chicken and any accumulated juices. Flip until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce from pan. Bon appétit!
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