15 Minute Meal Kit

French Onion Dip Chicken with Parmesan Zucchini and Tomatoes

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 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

The rich, onion-y (duh) flavors of French onion dip can't be relegated to mere dip or other appetizer fare. It's in the spotlight here, and it does the spotlight proud, adding deep flavor to an already succulent chicken breast. Every bite is an absolute delight.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 oz. Caramelized Onion Jam
  • Info
    1 oz. Sour Cream
  • Info
    4 Butter Crackers
  • 6 Chive Sprigs
  • 2 Garlic Clove
  • 1 tsp. Garlic Pepper

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 2 Mixing Bowls

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 salmon fillets, pat dry and season flesh side with garlic pepper. Follow same instructions as chicken in Step 1, cooking salmon, skin side up at first, until it reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, follow same instructions as chicken in Step1, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  1. 1

    Cook the Chicken

    Pat chicken dry, and cover one side entirely with garlic pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken to hot pan, seasoned side down. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Rest chicken, 3 minutes.

    While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince chives.

    Halve tomatoes.

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

    Mince garlic.

    Finely crush crackers. Combine crackers and Parmesan in a mixing bowl. Set aside.

  3. 3

    Cook the Vegetables

    Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add zucchini, tomato, and garlic to hot pan. Stir often until combined and beginning to soften, 1-2 minutes.

    Add 1/2 tsp. salt and a pinch of pepper. Stir occasionally until zucchini is tender and vibrant green, 4-6 minutes.

    Remove from burner.

    While vegetables cook, make sauce.

  4. 4

    Make Sauce and Finish Dish

    In another mixing bowl, combine chives, sour cream, caramelized onion jam, 1 tsp. water, and a pinch of salt and pepper.

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan and cracker mixture. Bon appétit!

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