Oven-Ready
Creamy Sun-Dried Tomato Chicken with Parmesan Green Beans
easy prep & pan included
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
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
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4 fl. oz. Cream Sauce Base
- 8 oz. Green Beans
- 4 oz. Grape Tomatoes
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½ oz. Grated Parmesan
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2 tsp. Sun-Dried Tomato Pesto
- 1 tsp. Tomato Paste
- 1½ 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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Calories390
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Carbohydrates16g
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Net Carbs12g
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Fat17g
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Protein41g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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 pork chops, follow same instructions as chicken in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 23-27 minutes. Rest, 3 minutes.
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1 Bake the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine green beans, tomatoes, 1 tsp. olive oil, 1/2 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. -
2 Add the Chicken
In a mixing bowl, combine pesto, tomato paste, cream base, cornstarch, and 1/4 tsp. salt until fully combined.
Carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.Pour pesto-cream sauce into empty side.Pat chicken dry, and place chicken on pesto-cream sauce. Top chicken with a pinch of pepper. -
3 Bake the Meal
Replace foil over vegetables, leaving chicken uncovered. Bake again partially covered in hot oven until sauce is bubbling and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove tray from oven. Remove chicken to a plate. Rest meal, 5 minutes.Top chicken with sauce from tray and garnish vegetables with cheese. Bon appétit!
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