Express
Summer Produce
Fruity Nectarine Chicken
with garlic buttered vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 oz. Carrot
- 1 Nectarines
- 4 oz. Broccoli Florets
- 1 oz. Apricot Preserves
- ¾ oz. Roasted Garlic & Herb Butter
- 0.28 oz. Lemon Juice
- 2 tsp. Garlic Pepper
- 1 tsp. Rotisserie Chicken Seasoning
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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Calories450
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Carbohydrates45g
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Net Carbs41g
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Fat13g
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Protein34g
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Sodium1140mg
Recipe Steps
You Will Need
- Butter
- Salt
- Olive Oil
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Peeler
- 1 Heat-Safe Mixing Bowl
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 antibiotic free chicken, follow same instructions.
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1 Cook the Nectarine Mixture
Coarsely chop nectarine.
Place a large non-stick pan over medium heat.Add nectarine, apricot preserves, 3 Tbsp. water, and a pinch of salt to hot, dry pan. Stir occasionally until nectarine is tender, 3-5 minutes.Stir in lemon juice and 1 Tbsp. softened plain butter until combined. Transfer nectarine mixture to a heat-safe mixing bowl. Wipe pan clean and keep over medium heat. -
2 Cook the Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning and 1/4 tsp. salt.
Add 2 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Peel, trim, and halve carrots lengthwise. Cut into 1/4" slices on an angle.
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add broccoli, carrots, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and vegetables are tender, 3-5 minutes.Uncover; add garlic pepper, 1/4 tsp. salt, and roasted garlic & herb butter. Stir often until combined and vegetables are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and a pinch of salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with nectarine mixture. Slice chicken, if desired. Bon appétit!
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