Fontina-Crusted Grilled Pesto Chicken with Broccoli
ready to grill
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pine Nuts), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
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2 oz. Fontina Cheese Slices
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2 oz. Basil Pesto
- 1 Medium Grill Bag with Window
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½ oz. Pine Nuts
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⅓ oz. Butter
- 1 tsp. Seasoned Salt Blend
- ¼ tsp. Red Pepper Flakes
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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Calories500
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Carbohydrates16g
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Net Carbs11g
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Fat29g
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Protein49g
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Sodium1790mg
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
Pat chicken dry and season on both sides with 1 tsp. olive oil, 1/4 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!
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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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