Express
Chicken Pesto Melt
with potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 2 Roma Tomatoes
- 4 oz. Shredded Mozzarella
- 2 oz. Basil Pesto Butter
- 2 oz. Basil Pesto
- 1.76 oz. Mayonnaise
- 2 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
- 3 Thyme Sprigs
- 1 tsp. Italian Seasoning Blend
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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Calories630
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Carbohydrates41g
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Net Carbs37g
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Fat36g
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Protein41g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, 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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1 Start the Potatoes
Quarter potatoes. (If larger than a ping-pong ball, cut into sixths.)
In a microwave-safe bowl, combine potatoes and 1 Tbsp. water. Cover with a damp paper towel.Microwave covered until potatoes are tender, 6-8 minutes.Carefully remove from microwave.While potatoes microwave, continue recipe. -
2 Prepare Ingredients and Make Sauce
Core tomatoes and thinly slice.
Stem thyme and discard stems.In a mixing bowl, combine softened butter, mayonnaise, and half the pesto (reserve remaining for chicken). Set aside.Pat chicken dry. Season both sides with garlic pepper and a pinch of salt. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Evenly top chicken with remaining pesto, cheese, then tomatoes. Cover until cheese is melted, 3-6 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Finish Potatoes and Finish Dish
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add potatoes, garlic salt, Italian seasoning, and 1 tsp. thyme to hot pan. Stir occasionally until browned all over, 8-10 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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