Express

Finger Lickin' Chicken

with sun-dried tomato zucchini

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

  • Under %{max_calories} calories
    Under 35g carbs
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

This meal is so good it's finger lickin' good. Nothing beats a tender and juicy piece of chicken with sun-dried tomato zucchini cooked to perfection.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • Info
    2 oz. Crème Fraîche
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    0.84 oz. Mayonnaise
  • Info
    ¼ cup Italian Panko Blend
  • Info
    ½ oz. Crispy Red Peppers
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • ½ tsp. Adobo Seasoning
  • 3 Thyme Sprigs

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
    540
  • Carbohydrates
    17g
  • Net Carbs
    15g
  • Fat
    34g
  • Protein
    39g
  • Sodium
    1170mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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 pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Chicken

    Pat chicken dry and season all over with adobo seasoning.

    Place panko on a plate. Place chicken on panko, pressing gently to adhere to one side.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko side-down first, 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. Transfer chicken to a plate.

    While chicken cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

    Stem thyme.

    Crush crispy red peppers in shipping bag.

  3. 3

    Cook the Zucchini

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

    Remove from burner. Stir in pesto until combined.

    While zucchini cooks, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    In a mixing bowl, combine mayonnaise, crème fraîche, 1 tsp. water, buttermilk-dill seasoning, and 1/2 tsp. thyme.

    Plate dish as pictured on front of card, topping chicken with sauce and garnishing zucchini with crushed crispy red peppers. Bon appétit!

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