Goat Cheese and Walnut Chicken with Green Beans
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
David Padilla
In Your Box (serves 2)
- ¼ oz. White Balsamic Vinegar
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1 oz. Walnut Halves
- 1 Shallot
- ½ tsp. Garlic Salt
- 12 oz. Trimmed Green Beans
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1 oz. Goat Cheese
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories496
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Carbohydrates18g
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Fat26g
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Protein46g
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Sodium1224mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
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1 Start the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned on one side, 5-7 minutes.
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2 Finish the Chicken
Flip chicken. Top evenly with goat cheese (crumbling with your hands, if needed) and walnuts. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner. While chicken cooks, cook green beans.
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3 Cook the Green Beans
Peel and halve shallot. Slice thinly. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and green beans to hot pan and cook until green beans turn bright green, 1-2 minutes. Stir in ¼ cup water, white balsamic vinegar, garlic salt, and a pinch of pepper. Cover, and cook until tender, 8-10 minutes. Remove from burner.
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4 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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