Meal Kit
Crispy Chicken with Pickle Cream Sauce
and spiced corn and broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
Pickle and cream sauce may not sound like natural friends, but when you think about it, why not? Pickles have the briny feisty salty taste, plus a little nice crunch, which mixes perfectly with the richness of cream sauce. And you put that pickle cream sauce on a crispy chicken? There's nothing more natural.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 3 oz. Corn Kernels
- 1½ oz. Dill Pickle Slices
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¼ cup Panko Breadcrumbs
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0.42 oz. Mayonnaise
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⅓ oz. Butter
- 2 tsp. BBQ Spice Rub
- 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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Calories540
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Carbohydrates33g
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Net Carbs27g
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Fat28g
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Protein43g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Large Non-Stick Pans
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 mahi-mahi, pat dry, halve, and season both sides with garlic salt and a pinch of pepper. Follow same instructions as chicken in Steps 2 and 3, coating fish and cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Mince pickles.Pat chicken breasts dry, and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper. -
2 Prepare the Chicken
Place panko on a plate.
Spread mayonnaise on one side of chicken. Transfer chicken to plate with panko, mayonnaise side down. Press panko gently to adhere. -
3 Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add chicken to hot pan, panko-side down, and cook undisturbed until browned, 2-3 minutes.Lower heat to medium-low. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, cook vegetables. -
4 Cook the Vegetables
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 3-4 minutes.Uncover, and add corn and BBQ spice rub (to taste). Stir occasionally until tender, 2-3 minutes.Remove from burner and stir in butter. Transfer vegetables to a plate. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook vegetables to medium heat.
Add cream base, pickles, and remaining garlic salt to hot pan. Bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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