Meal Kit
Kroger Health Bruschetta Chicken
with balsamic pear salad and potatoes
Prep & Cook Time: 25-35 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Tree Nuts
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Cooked Diced Red Potatoes
- ½ oz. Balsamic Vinegar
- 1 Bosc Pear
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½ oz. Pine Nuts
- 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
- ½ fl. oz. Basil Oil
- 1 Shallot
- 5 oz. Baby Spinach
- 2 Roma Tomato
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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Calories577
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Carbohydrates54g
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Fat21g
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Protein46g
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Sodium499mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe 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
Core tomato and cut into ¼" dice. Peel and halve shallot. Slice thinly. Divide in half. Coarsely chop pine nuts. Halve pear lengthwise, core, and cut into 1/8" slices. Pat chicken breasts dry and season both sides with a pinch of salt and pepper.
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2 Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Carefully top with tomatoes and half the shallot (reserve remaining for salad). Drizzle with basil oil and half the vinegar (reserve remaining for salad).
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken cooks, make salad. -
3 Make the Salad
In mixing bowl, combine remaining shallot, remaining vinegar ,1 tsp. olive oil, pear and spinach. Toss or gently stir to combine and season with a pinch of salt.
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4 Heat Potatoes and Finish Dish
Place potatoes in a microwave-safe bowl and microwave until heated through, 1-2 minutes. Plate dish as pictured on front of card, topping chicken and tomatoes with pine nuts. Serve potatoes and spinach salad on side. Bon appétit!
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