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 recipe cards and 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

In Your Box (serves 2)

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

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
  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 ½” 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 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.

  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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