Meal Kit
Crispy Chicken and Roasted Red Pepper Butter
with Parmesan potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We know you love chicken. And this tender piece right here is beautifully dressed with a crispy panko coating and topped with a smooth and creamy red pepper butter. We also know you love potatoes and cheese. Enjoy your chicken with a side of crispy Parmesan taters. We always cook with you in mind.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
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½ cup Panko Breadcrumbs
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
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2 tsp. Roasted Red Pepper Pesto
- 1 tsp. Garlic Pepper
- 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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Calories670
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Carbohydrates55g
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Net Carbs49g
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Fat31g
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Protein45g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 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 filets mignon, follow same instructions as chicken in Step 2, cooking, panko side down first, and flipping every 2-3 minutes until steak reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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If using mahi-mahi fillets, halve and pat dry. Follow same instructions as chicken in Step 2, cooking, panko side down first, until fish reaches minimum internal temperature, 3-4 minutes.
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If using sirloin steaks, follow same instructions as chicken in Step 2, cooking, panko side down first, and flipping every 2-3 minutes until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Step 2, cooking, panko side down first, and flipping every 2-3 minutes until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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1 Roast the Potatoes
Slice potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and half the panko (reserve remaining for chicken) until potatoes are coated, pressing panko into potatoes.Spread into a single layer. Top evenly with cheese.Roast in hot oven until golden brown and crispy, 15-18 minutes.While potatoes roast, continue recipe. -
2 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil. Top one side with reserved panko, pressing gently to adhere.
Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Lay chicken away from you, panko side down, in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.Transfer chicken to towel-lined plate. Rest, 5 minutes.While chicken cooks, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add green beans to hot pan and stir occasionally, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and garlic pepper. 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. -
4 Make the Butter
Mix softened butter and pesto in a mixing bowl until completely combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with butter. Bon appétit!
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