Meal Kit
Crispy Pepper-Crusted Chicken and Balsamic Glaze
with potato-asparagus gratin
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
Crispy peppers crust the chicken with a satisfying crunch, and the drizzle of balsamic glaze turns the “tastes great” into “this is amazing, and I'd give my right arm for another piece of chicken.” No need to go that far! Just order the 4-serving. (You're welcome for that life hack.)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 5 oz. Asparagus
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2 oz. Light Cream Cheese
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1 oz. Shredded Mozzarella
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¼ cup Panko Breadcrumbs
- ⅔ oz. Balsamic Glaze
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½ oz. Crispy Red Peppers
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0.42 oz. Mayonnaise
- ½ tsp. Seasoned Salt Blend
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) lPEllz3K
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Calories650
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Carbohydrates49g
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Net Carbs45g
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Fat28g
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Protein49g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Oven-Safe Casserole Dish
- 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 pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim woody ends off asparagus and slice into 1/2" pieces (leave tips intact).
Peel and slice potatoes into thin rounds.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Potato-Asparagus Mixture
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan. Cover, and cook until slightly tender, 3-5 minutes.
Uncover, and add asparagus, seasoning blend, and a pinch of salt and pepper. Stir occasionally until asparagus is lightly charred and tender, but still crisp, 2-3 minutes.Stir in cream cheese, 1/4 cup water, and a pinch of salt. Bring to a simmer.Once simmering, remove from burner. -
3 Bake the Gratin
Transfer half the potato-asparagus mixture to prepared casserole dish. Top evenly with half the cheese and half the panko. Repeat layering with remaining potato-asparagus mixture, cheese, and panko. Reserve pan; no need to wipe clean.
Bake in hot oven until cheese is melted and potatoes are tender, 17-19 minutes.While gratin bakes, cook chicken. -
4 Cook the Chicken
Return pan used to cook gratin to medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate and tent with foil. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken evenly with mayonnaise and crispy red peppers, pressing gently to adhere. Drizzle chicken with balsamic glaze. Bon appétit!
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