Meal Kit
Chicken Scaloppini with Roasted Potatoes
and honey-glazed carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Have dinner in just 5 easy steps! This meal serves up flavor three ways from the crispy saucey chicken to the sweet sweet carrots and herby potatoes. It'll have your family asking for more please!
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 1 Lemon
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½ cup Panko Breadcrumbs
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
- ½ fl. oz. Honey
- 3 Thyme Sprigs
- ½ tsp. Garlic Pepper
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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Calories780
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Carbohydrates75g
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Net Carbs66g
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Fat39g
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Protein43g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Small Pot
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 pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 2-3 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half.
Halve potatoes. Quarter if larger than a ping-pong ball.Peel, trim, and cut carrot into 1/2" slices on an angle.Stem and mince thyme. -
2 Roast the Vegetables
Place potatoes on prepared baking sheet and toss with half the thyme (reserve remaining for sauce), garlic pepper, a pinch of salt, and 2 tsp. olive oil. Spread into an even layer on one side of sheet.
Place carrots on empty side of baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer on their side.Roast in hot oven until tender and browned, 20-27 minutes, flipping once halfway through.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Uncover and season both sides with a pinch of salt.
Place panko on a plate and spread into an even layer. Place chicken on panko and flip until coated on both sides, pressing gently to adhere. Rest, 5 minutes. -
4 Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. Season with a pinch of salt.While chicken cooks, continue recipe. -
5 Make Sauce and Finish Dish
Place a small pot over medium heat. Add 1/4 cup water to hot pot and bring to a simmer.
Once simmering, add softened cream cheese and stir vigorously until melted and combined, 2-4 minutes.Remove from burner. Stir in 2 tsp. lemon juice, butter, a pinch of salt and pepper, and remaining thyme until combined.Plate dish as pictured on front of card, topping chicken with sauce and garnishing carrots with honey. Squeeze lemon wedges over to taste. Bon appétit!
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