2-Serving
Chicken Provençal
with squash and peppers
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
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In Your Box (serves 2)
- 2 Yellow Squash
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Sliced Red Bell Pepper
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Fresh Basil
- 1 tsp. Minced Garlic and Parsley
- ½ tsp. Rotisserie Chicken 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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Calories380
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Carbohydrates18g
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Net Carbs13g
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Fat19g
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Protein34g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim and halve yellow squash lengthwise. Cut into 1/2" half moons.
Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Pat chicken dry. Season both sides with rotisserie chicken seasoning. -
2 Cook the Chicken
Place a medium non-stick pan over medium 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, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and minced garlic and parsley to hot pan. Stir occasionally until slightly browned, 3-4 minutes.Add yellow squash, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined and vegetables are tender, 4-5 minutes.Remove from burner and stir in half the softened butter (reserve remaining for sauce) and half the basil (reserve remaining for garnish) until combined. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add 1/4 cup water to hot pan. Bring to a simmer.Once simmering, stir in chicken base and remaining butter until melted and combined, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with remaining basil. Bon appétit!
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