Meal Kit
Creamy Lemon and Spinach Chicken Cutlet
with peas and rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Breast Cutlet
- 5.47 oz. Long Grain White Rice
- 5 oz. Peas
- 1 Lemon
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3 oz. Creme Fraiche
- 2 oz. Baby Spinach
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Salt
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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Calories720
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Carbohydrates82g
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Net Carbs76g
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Fat24g
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Protein40g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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
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1 Cook the Rice
Bring a small pot with 11/4 cups water, rice, garlic salt, and a pinch of pepper to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner. Stir in peas until heated through. Cover and set aside. -
2 Prepare the Ingredients
Coarsely chop spinach.
Zest and halve lemon. Cut one half into wedges and juice the other half. -
3 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper. Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Keep pan over medium heat. -
4 Make the Sauce
Add 2 tsp. olive oil and spinach to hot pan. Stir occasionally until slightly wilted, 2-3 minutes.
Add 1/2 cup water, crème fraîche, 1 tsp. lemon zest, 2 tsp. lemon juice, mirepoix base, and a pinch of salt and pepper. Stir to combine. -
5 Add Chicken and Finish Dish
Add chicken to hot pan with sauce and bring to a simmer.
Once simmering, stir occasionally until sauce has thickened and chicken is warmed through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over chicken (to taste). Bon appétit!
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