Fontina-Crusted Grilled Pesto Chicken with Broccoli

ready to grill

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    2 Tbsp. Basil Pesto
  • 1 Medium Grill Bag with Window
  • Info
    ½ oz. Pine Nuts
  • Info
    2 oz. Fontina Cheese Slices
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅓ oz. Butter
  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Broccoli Florets
  • 1 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.

  • Nutrition (per serving)

  • Calories
    492
  • Carbohydrates
    13g
  • Fat
    29g
  • Protein
    49g
  • Sodium
    1774mg

Recipe Steps

Before You Cook

  • 1

    Prepare the Ingredients

    Pat chicken dry and season on both sides with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Combine broccoli, butter, 1 tsp. olive oil, 1 Tbsp. water, and seasoned salt blend in provided bag. Gently shake to combine.

  • 2

    Grill the Broccoli and Chicken

    Place broccoli grill bag on hot grill and cook until tender, 16-18 minutes. Do not close grill. Place chicken on hot grill and grill, 4-5 minutes. Flip chicken, top with cheese, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Carefully, scoop broccoli out of bag.

  • 3

    Finish the Dish

    Plate dish as pictured on front of card, garnishing broccoli with red pepper flakes (to taste). Top chicken with basil pesto and pine nuts. Bon appétit!

  • 4

    For a Rainy Day...

    If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Toss broccoli, 1 tsp. olive oil, and seasoned salt blend on prepared baking sheet to combine. Spread into a single layer. Break butter into small pieces and scatter over broccoli. Roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook on one side until browned, 5-7 minutes. Flip chicken, top with cheese, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Top chicken with basil pesto. Garnish broccoli with red pepper flakes (to taste) and chicken with pine nuts. Bon appétit!

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