Grilled Pesto Chicken with Lemon Garlic Zucchini and Tomatoes
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 4 oz. Grape Tomatoes
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2 oz. Basil Pesto
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⅘ oz. Lemon Garlic Butter
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⅗ oz. Butter
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½ oz. Slivered Almonds
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½ oz. Grated Romano Cheese
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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Calories470
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Carbohydrates13g
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Net Carbs10g
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Fat29g
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Protein42g
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Sodium1740mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Set plain butter out to soften.
Place zucchini, tomatoes, lemon garlic butter, 1/2 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat chicken dry, and season both sides with a pinch of salt and pepper. -
2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 12-15 minutes, flipping occasionally.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Make Pesto Butter and Finish Dish
While chicken cooks, combine softened plain butter, pesto, cheese, and a pinch of salt in a mixing bowl.
Carefully, open grill bag and scoop out vegetables.Plate dish as pictured on front of card, topping chicken with pesto butter and topping vegetables with almonds. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Place plain butter on counter. Pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add zucchini, tomatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 4-5 minutes. Remove from burner and stir in lemon garlic butter. In a mixing bowl, combine softened plain butter, pesto, cheese, and a pinch of salt. Follow same plating instructions.
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