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Chicken with Thyme-Lemon Sauce and Almonds
and spiced green beans
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
Maija Barnes
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 fl. oz. Cream Sauce Base
- 1 Lemon
- 1 oz. Roasted Sliced Almonds
- 1 tsp. Garlic Pepper
- 1 tsp. Portuguese Piri Piri Blend
- 3 Thyme Sprigs
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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Calories470
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Carbohydrates17g
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Net Carbs12g
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Fat27g
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Protein41g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Butter
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Zester
- 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 mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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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 Cook the Chicken
Pat chicken dry, and season both sides with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, piri piri seasoning blend, 1/2 Tbsp. butter, and a pinch of salt and pepper. Stir to combine. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Transfer green beans to a plate. Wipe pan clean and reserve.While green beans cook, continue recipe. -
3 Prepare the Ingredients
Stem thyme.
Zest lemon and halve lengthwise. Juice one half and cut other half into wedges. -
4 Make Sauce and Finish Dish
Return pan used to cook green beans to medium heat.
Add cream base and thyme to hot pan. Stir occasionally until combined, 1-2 minutes.Add 2 tsp. lemon juice and 1/2 tsp. lemon zest. Stir occasionally until combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and almonds. Squeeze lemon wedges over to taste. Bon appétit!
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