Express
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
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 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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Calories370
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Carbohydrates17g
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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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If using filets mignon or 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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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 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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