Chicken with Pesto Thyme Crema

and crispy onion asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Presto, your dinner comes together fast and delicious with pesto…. Too cute? Too over-the-top? Well, it's hard to come up a memorable way to tell our loyal and fabulous customers that this is the chicken dinner of their dreams, an easy weeknight bird with a zesty asparagus side. The sour cream sauce that adorns the chicken not only has flavorful pesto, but thyme, making it long past time for you to put this dinner in your box. How was that? Still too cute? Sigh, everyone's a critic. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • 1 Lemon
  • 3 Thyme Sprigs
  • Info
    2 Tbsp. Basil Pesto
  • ¼ tsp. Red Pepper Flakes
  • Info
    ½ oz. Crispy Fried Onions
  • 12 oz. Asparagus

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.

  • Nutrition (per serving)

  • Calories
    557
  • Carbohydrates
    14g
  • Fat
    37g
  • Protein
    42g
  • Sodium
    1364mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Trim woody ends off asparagus. Zest and halve lemon. Cut one half into wedges and juice the other half. Stem and mince thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and pepper. If using pork chops or sirloin steaks, pat dry and season same amount.

  • 2

    Roast the Asparagus

    Place asparagus on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil into asparagus. Spread into a single layer. Roast in hot oven until tender and browned, 10-12 minutes. While asparagus roasts, make sauce.

  • 3

    Make the Sauce

    In a mixing bowl, combine thyme, pesto, sour cream, 1 tsp. olive oil, and a pinch of salt. Set aside.

  • 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using pork or steak, follow same instructions and cook until minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. While chicken cooks, make vinaigrette.

  • 5

    Make Vinaigrette and Finish Dish

    In another mixing bowl, combine 1 tsp. lemon zest, 1 tsp. lemon juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt. Plate dish as pictured on front of card, spooning sauce over chicken and topping asparagus with vinaigrette and crispy onions. Squeeze lemon wedges over dish to taste. Bon appétit!

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