Meal Kit

Crispy Chicken and Roasted Red Pepper Romesco Butter

with Parmesan potatoes and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts (Almonds)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Romesco is not from Rome, but from California, like the Beach Boys, Snoop Dogg, and earthquakes. The flavors of this tomato-based sauce must've well shaken the fisherman who invented it, looking for a sauce to go well with their fish. It's now versatile enough to be perfect for this crispy chicken, bringing tart good flavor with every bite. We wish they all could be Romesco sauces.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • Info
    1 tsp. Roasted Red Pepper Pesto
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Sliced Almonds
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    ⅗ oz. Butter
  • ½ tsp. Garlic Salt
  • 12 oz. Yukon Potatoes
  • 4 oz. Trimmed Green Beans

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.

  • Nutrition (per serving)

  • Calories
    681
  • Carbohydrates
    58g
  • Fat
    29g
  • Protein
    49g
  • Sodium
    1722mg

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

  • If using NY strip steak, follow same instructions as chicken in Step 3, coating steak on one side with panko and cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Coarsely chop almonds. Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Slice potatoes into ¼" rounds.

  2. 2

    Bake the Potatoes

    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. Bake in hot oven until golden brown and crispy, 15-18 minutes. While potatoes bake, cook chicken.

  3. 3

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper and 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 breasts 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, at least 5 minutes. While chicken cooks, cook vegetables.

  4. 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans and red bell pepper to hot pan and cook, 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes. If vegetables need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.

  5. 5

    Make Butter and Finish Dish

    Mix softened butter, pesto, half the almonds (reserve remaining for garnish), and a pinch of salt in a mixing bowl until completely combined. Plate dish as pictured on front of card, topping chicken with butter and vegetables with remaining almonds. Bon appétit!

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