Meal Kit
Chicken with Parmesan Cream
with apple and almond salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 1 Fuji Apple
- 2 oz. Baby Spinach
- 1 oz. Roasted Sliced Almonds
- 1 oz. Grated Parmesan Cheese
- ½ fl. oz. Seasoned Rice Vinegar
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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Calories510
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Carbohydrates25g
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Net Carbs21g
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Fat26g
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Protein44g
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Sodium1590mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Quarter apple and remove core. Cut into thin slices.
Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Sear and Roast the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan. Sear until browned, 2-3 minutes per side.Remove from burner. Transfer chicken to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Alternatively, skip roasting. Continue cooking chicken in hot pan until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes longer per side.Carefully remove from oven.While chicken roasts, continue recipe. -
3 Cook the Sauce
Return pan used to sear chicken to medium-high heat.
Add cream base and a pinch of salt to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner and stir in grated cheese until combined. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.While sauce simmers, continue recipe. -
4 Assemble the Salad
In a mixing bowl, combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper.
Add apples and spinach. Toss until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Garnish salad with almonds. Bon appétit!
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