Meal Kit
Creamed Spinach Chicken
with butter-roasted carrots and zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
We packed a bunch of vegetables into this meal! With carrots, zucchini, onion, and even some sneaky spinach atop some savory chicken, we made sure to pack in the produce, but never forget the flavor.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Carrot
- 1 Zucchini
- 1 Onion
- 1 Lemon
- 2 oz. Baby Spinach
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¾ oz. Roasted Garlic & Herb Butter
- 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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Calories510
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Carbohydrates23g
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Net Carbs18g
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Fat30g
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Protein39g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 filets mignon, follow same instructions as chicken in Steps 2, 3, and 4, searing on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, and roasting until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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If using sirloin steaks, follow same instructions as chicken in Steps 2, 3, and 4, searing on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 2, 3, and 4, searing on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Start the Vegetables
Peel, trim, and cut carrot into 1" slices on an angle.
Place carrots and 2 tsp. olive oil on prepared baking sheet. Massage oil into carrots. Spread into an even layer.Roast in hot oven until tender, 15-20 minutes.While carrots roast, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.Stem and mince thyme.Halve lemon. Cut one half into wedges and juice the other half.Halve and peel onion. Mince one half and cut other half into 1" slices.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Start the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and sear until browned, 2-4 minutes on one side.Remove from burner. -
4 Finish Chicken and Vegetables
Carefully remove baking sheet from oven.
Add zucchini, onion slices, a pinch of salt, and butter on sheet with carrots. Gently toss to combine. Push to one side of baking sheet. Vegetables will be hot! Use a utensil.Transfer chicken, seared side up, to now-empty side of baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Carefully remove from oven. Top vegetables with thyme and gently toss to combine.While meal roasts, continue recipe. -
5 Make Creamed Spinach and Finish Dish
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.
Add minced onions to hot pan and stir occasionally until tender, 1-2 minutes.Add spinach and cream base. Bring to a simmer.Once simmering, stir often until spinach is wilted, 1-2 minutes.Remove from burner. Stir in 1 tsp. lemon juice.Plate dish as pictured on front of card, topping chicken with creamed spinach. Squeeze lemon wedges over to taste. Bon appétit!
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