Oven-Ready
Crispy Red Pepper Chicken with Roasted Garlic Potatoes and Peas
easy prep & pan included
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Red Potatoes
- 3 oz. Roasted Red Peppers
- 3 oz. Peas
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1⅘ oz. Garlic & Herb Cheese Spread
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1 oz. Roasted Garlic & Herb Butter
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1 oz. Shaved Parmesan
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1 oz. Crispy Red Peppers
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0.42 oz. Mayonnaise
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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Calories690
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Carbohydrates35g
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Net Carbs30g
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Fat38g
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Protein51g
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Sodium1640mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine roasted red peppers, potatoes, 2 tsp. olive oil, and 1/4 tsp. salt in provided tray. Push to one side. -
2 Add the Chicken
Place chicken in empty side of tray and top with a pinch of salt and pepper.
Spread mayonnaise evenly on chicken and crumble cheese spread over mayonnaise, pressing lightly to adhere. -
3 Bake the Dish
Bake uncovered in hot oven, 20 minutes.
Carefully remove from oven and add peas to vegetables. Bake uncovered again until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Carefully remove from oven and rest chicken, 2-3 minutes.While chicken rests, coarsely crush crispy red peppers in shipping bag. Remove chicken to a plate and top with crushed crispy red peppers. Add half the Parmesan (reserve remaining for garnish), butter, and a pinch of salt to tray and stir until butter is melted. Top vegetables with remaining Parmesan. Bon appétit!
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