Express
Creamy Lemon Chicken
with spiced green beans
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Maija Barnes
Lemon and chicken are classic buddies, with the fresh citrus the perfect compliment to the tender chicken. It's mouth-puckering brightness is delightful with herbaceous thyme and cream, adorning the chicken with great flavor. And we've got some crunchy almonds on top. Three's company, too.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Green Beans
- 1 Lemon
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1 oz. Roasted Sliced Almonds
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⅓ oz. Butter
- 1 tsp. Garlic Pepper
- 1 tsp. Portuguese Piri Piri Seasoning
- 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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Calories500
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Carbohydrates18g
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Net Carbs12g
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Fat30g
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Protein41g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using ahi tuna, follow same instructions as chicken in Step 1, searing until browned and tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using pork chops or sirloin steaks, follow same instructions as chicken in Step 1, cooking until browned and protein reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using salmon fillets, follow same instructions as chicken in Step 1, searing salmon, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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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, 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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