Family Meal Kit
Premium
Chicken with Spinach Sauce
and Asiago cottage fries
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 12 oz. Broccolini
- 2 oz. Baby Spinach
- 1 oz. Shredded Asiago Cheese
- 2 Garlic Cloves
- ½ tsp. Lemon N Herb Seasoning
- 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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Calories530
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Carbohydrates48g
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Net Carbs43g
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Fat21g
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Protein37g
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Sodium1250mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- Butter
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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, follow same instructions.
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If using 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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1 Roast the Potatoes
Slice potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer, then evenly top with half the cheese (reserve remaining for other side of potatoes).Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and evenly topping with remaining cheese.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut broccolini into 1" pieces.
Coarsely chop spinach.Mince garlic.Pat chicken dry. Season both sides with rotisserie chicken seasoning, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner and transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Broccolini
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccolini, 1/4 tsp. salt, and lemon n herb seasoning to hot pan. Stir occasionally until combined and broccolini is tender, 8-10 minutes.Remove from burner. Stir in 1/2 Tbsp. butter until melted and combined. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add garlic, spinach in batches, if needed (don't overflow pan), and a pinch of salt to hot pan. Stir occasionally until spinach is wilted, 2-3 minutes.Add cream base and a pinch of pepper. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes. Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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