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
Chef
Ryan Pugh
In Your Box (serves 2)
- 4 oz. Grape Tomatoes
- 13 oz. Boneless Skinless Chicken Breasts
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4 Butter Crackers
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1 oz. Sour Cream
- 1 tsp. Garlic Pepper
- 6 Chive Sprigs
- 2 Zucchini
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1 oz. Shredded Parmesan Cheese
- 1 oz. Caramelized Onion Jam
- 2 Garlic Cloves
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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Calories484
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Carbohydrates23g
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Fat24g
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Protein46g
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Sodium1697mg
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
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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.
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2 Prepare the Ingredients
Mince chives. Halve tomatoes. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Mince garlic. Finely crush crackers. Combine crackers and Parmesan in a mixing bowl. Set aside.
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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 ½ 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.
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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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