Express
French Onion Dip Chicken with Parmesan Zucchini and Tomatoes
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
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
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1 oz. Sour Cream
- 1 oz. Caramelized Onion Jam
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1 oz. Shredded Parmesan Cheese
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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.
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Nutrition (per serving) n3veLdOe
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Calories490
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Carbohydrates21g
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Net Carbs18g
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Fat25g
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Protein46g
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Sodium1690mg
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
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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.
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If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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 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 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 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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