Express
French Onion Chicken with Carrots and Peas
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
- 3 oz. Peas
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1 oz. Butter
- 1 oz. Caramelized Onion Jam
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¾ oz. Swiss Cheese Slices
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½ oz. Crispy Fried Onions
- ¼ oz. Dijon Mustard
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
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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Calories580
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Carbohydrates25g
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Net Carbs18g
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Fat33g
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Protein44g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until medallions reach a minimum internal temperature, 3-5 minutes per side.
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1 Start the Chicken
Pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over 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.While chicken cooks, cook vegetables. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots and 2 Tbsp. water to hot pan. Cover, and stir occasionally until carrots soften, 5-7 minutes.
Add peas and garlic salt. Stir occasionally until peas are heated through, 3-4 minutes.Stir in butter, Dijon, and lemon juice until butter is melted. Remove from burner. -
3 Finish the Chicken
Halve cheese on an angle into triangles.
Once chicken is fully cooked, top with caramelized onion jam, crispy onions, and cheese triangle, Cover, and cook until cheese is melted, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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