Meal Kit
Culinary Collection
Jalapeño Popper-Stuffed Chicken
with garlic buttered vegetables
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 oz. Broccoli Florets
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2 oz. Shredded Cheddar Cheese
- 1 Jalapeno Pepper
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1½ fl. oz. Buttermilk Ranch Dressing
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1 oz. Cream Cheese
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⅗ oz. Butter
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½ oz. Roasted Sliced Almonds
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- ½ tsp. Potato Spice Seasoning
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) bP8W9Z3z
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Calories620
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Carbohydrates21g
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Net Carbs15g
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Fat38g
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Protein49g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
Coarsely chop almonds.
Trim green beans, if necessary, and cut into 1" pieces.Cut broccoli into bite-sized pieces.Mince garlic.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Prepare the Chicken
In a mixing bowl, thoroughly combine softened cream cheese, shredded cheese, and jalapeños (use less if spice-averse). Set aside.
Pat chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady meat. Stop short of opposite edge so breast remains in one piece. Open as you would a book.Evenly divide cheese-jalapeño mixture (use less if spice-averse) between chicken breasts, placing in center. Fold chicken over filling. Evenly top chicken with potato spice seasoning. -
3 Roast the Chicken
Place stuffed chicken breasts on prepared baking sheet.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water, garlic, broccoli, chicken base, and a pinch of salt and pepper. Cover and cook until tender, 6-8 minutes.If vegetables need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.Add butter and stir until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with dressing and garnishing vegetables with almonds. Bon appétit!
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