Oven-Ready
Chimichurri Chicken Provoleta with Roasted Red Pepper Potatoes
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Precooked Seasoned Potatoes
- 6 oz. Pepper and Onion Mix
- 2 Provolone Slices
- 2 Tbsp. Roasted Red Pepper Pesto
- 0.42 oz. Mayonnaise
- 1 tsp. Chimichurri 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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Calories610
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Carbohydrates27g
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Net Carbs25g
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Fat34g
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Protein47g
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Sodium1870mg
Recipe Steps
You Will Need
- Salt
- Pepper
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine potatoes, pepper and onion mix, red pepper pesto, and a pinch of salt and pepper in provided tray. Push to one side. -
2 Add the Chicken
Pat chicken dry and place in empty side of tray. Season with seasoning blend and a pinch of salt and pepper.
Spread mayonnaise evenly on chicken and top with cheese. -
3 Finish the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove tray from oven. Rest chicken 5 minutes before serving. Bon appétit!
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