Goat Cheese and Sun-Dried Tomato Chicken

with balsamic zucchini and summer squash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

  • 1 fl. oz. Balsamic Vinegar
  • 2 Boneless Skinless Chicken Breasts
  • ½ fl. oz. Honey
  • 1 Red Bell Pepper
  • 1 Yellow Squash
  • 2 Zucchini
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into 1" dice. Trim zucchini and yellow squash ends, quarter lengthwise, and cut into ½" 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.

  • Step 2 - Sear the Chicken

    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.

  • Step 3 - Roast the Chicken

    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.

  • Step 4 - Cook the Vegetables

    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 ½ tsp. salt and a pinch of pepper. Remove from burner.

  • Step 5 - Make the Vinaigrette

    Make the Vinaigrette

    In another mixing bowl, combine 2 Tbsp. olive oil, balsamic, honey, ¼ tsp. salt, and a pinch of pepper. Plate as pictured on front of card, garnishing vegetables with vinaigrette. Bon appétit!