Oven-Ready
Creamy Sun-Dried Tomato Chicken
with Parmesan green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
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4 fl. oz. Cream Sauce Base
- 4 oz. Grape Tomatoes
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1 oz. Sun Dried Tomato Pesto
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½ oz. Grated Parmesan Cheese
- 1 tsp. Tomato Puree
- 1 tsp. Cornstarch
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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Calories410
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Carbohydrates19g
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Net Carbs13g
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Fat19g
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Protein41g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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 Start the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
Trim green beans, if necessary.Combine green beans, tomatoes, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into a single layer. Cover with foil.Bake covered in hot oven, 15 minutes.While vegetables bake, continue recipe. -
2 Add Chicken and Sauce
In a mixing bowl, combine pesto, tomato puree, cream base, cornstarch, and 1/4 tsp. salt.
After 15 minutes, carefully remove tray from oven. Uncover and push vegetables to one side. Tray will be hot! Use a utensil.Pour pesto-cream sauce into now-empty side of tray.Pat chicken dry and season both sides with a pinch of pepper, then place in pesto-cream sauce. -
3 Bake the Meal
Cover vegetables half of tray with foil, leaving chicken uncovered.
Bake again half-covered (vegetables covered, chicken uncovered) in hot oven until pesto-cream sauce is bubbling and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.Carefully remove from oven. Transfer chicken to a plate. Rest, 5 minutes.To serve, top chicken with sauce from tray and garnish vegetables with cheese. Bon appétit!
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