Meal Kit
Goat Cheese and Sun-Dried Tomato Chicken
with balsamic zucchini and summer squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Here's a culinary quiz question: what two foods are often described as tangy, but taste nothing like each other? If you answered “goat cheese” and “sun-dried tomato,” congratulations, your check is in the mail. (No, it isn't.) This meal combines two times the tang, with creamy goat cheese and jammy sun-dried tomatoes topping succulent chicken breasts. Another thing that has appreciable “tang” is balsamic vinegar, which, combined with honey, dresses the vegetables with tart goodness. Here's another quiz question: how quickly can you add this meal to your basket?
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Yellow Squash
- 1 Red Bell Pepper
- 1 fl. oz. Balsamic Vinegar
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1 oz. Goat Cheese
- 1 oz. Julienned Sun-Dried Tomatoes
- ½ fl. oz. Honey
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) yP5A9EP8
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Calories560
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Carbohydrates25g
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Net Carbs21g
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Fat31g
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Protein44g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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 Prepare the Ingredients
Stem, seed, and cut red bell pepper into 1" dice.
Trim zucchini and yellow squash ends, quarter lengthwise, and cut into 1/2" slices.Coarsely chop sun-dried tomatoes. In a mixing bowl, combine tomatoes with goat cheese.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Sear the Chicken
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan, and sear undisturbed until browned, 4-5 minutes.
Transfer to prepared baking sheet, seared side up.Wipe pan clean and reserve. -
3 Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully, top chicken with tomato-goat cheese mixture.Return chicken to oven until cheese melts slightly, 1-2 minutes.While chicken cooks, cook vegetables. -
4 Cook the Vegetables
Return pan used for chicken to medium heat.
Add 1 Tbsp. olive oil, zucchini, yellow squash, and red bell pepper to hot pan. Stir often until browned and tender, 5-7 minutes.Season with 1/2 tsp. salt and a pinch of pepper.Remove from burner. -
5 Make the Vinaigrette
In another mixing bowl, combine 2 Tbsp. olive oil, balsamic, honey, 1/4 tsp. salt, and a pinch of pepper.
Plate as pictured on front of card, garnishing vegetables with vinaigrette. Bon appétit!
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