Meal Kit
Family
Herb Cream Chicken
with garlic butter mashed sweet potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 4)
- 4 Sweet Potato
- 20 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 4 fl. oz. Cream Sauce Base
- 3 oz. Cream Cheese
- 2 oz. Shredded Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- ½ tsp. Potato Spice Seasoning
- 1 tsp. Italian Seasoning Blend
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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Calories580
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Carbohydrates47g
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Net Carbs36g
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Fat25g
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Protein41g
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Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Potato Masher
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Sweet Potatoes
Peel and cut sweet potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by salted water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain sweet potatoes in a colander/strainer and return to pot.Add garlic salt, cream cheese, and butter. Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While sweet potatoes cook, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle.
Mince chives.Mince garlic.Pat chicken dry and season both sides with 1/4 tsp. salt, 1/2 tsp. Italian seasoning (reserve remaining for sauce), and a pinch of pepper. -
3 Roast the Zucchini
Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper. Spread into a single layer and evenly top with 3/4 the Parmesan (reserve remaining for sauce).
Roast in hot oven until zucchini is tender, 8-10 minutes.Carefully remove from oven.While zucchini roasts, continue recipe. -
4 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add garlic to hot pan and stir often until fragrant, 30-60 seconds.Add cream base, remaining Parmesan, remaining Italian seasoning, and a pinch of pepper. Stir occasionally until bubbling and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping sweet potatoes with chives and garnishing chicken with sauce. Bon appétit!
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