Chicken Lazone with Zucchini and Red Peppers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 recipe cards and 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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchinis
  • Info
    4 oz. Light Cream
  • 2 tsp. Bayou Blend
  • 1 Red Bell Pepper
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅓ oz. Butter

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
    550
  • Carbohydrates
    22g
  • Fat
    33g
  • Protein
    42g
  • Sodium
    1727mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into thin strips. Trim zucchini ends and quarter lengthwise. Cut into 2" lengths. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 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 until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini, red bell pepper, half the seasoning blend (reserve remaining for sauce), and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 8-10 minutes.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add cream cheese, butter, cream, chicken demi-glace, and remaining seasoning blend to hot, dry pan. Bring to a simmer, stirring constantly. Once simmering, stir constantly until cream cheese is melted and sauce thickens slightly, 3-4 minutes. Remove from burner. Plate dish as pictured on front of card, topping chicken with sauce and vegetables with crispy fried onions. Bon appétit!

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