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Kroger Health Chicken and Walnut Goat Cheese Butter with Brussels Sprouts and Carrots
stovetop cooking
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Tangy, creamy, and oh-so-good, goat cheese brings its magic to salads on the regular, but it's best enjoyed atop a succulent and juicy protein, as it is here. Rich butter (the magic ingredient) and walnuts combine with the goat cheese, making every bite of this chicken breast a revelation. The mashed butternut squash on the side has its own glories, with sweet apple butter enhancing the natural flavors. Tangy, creamy, buttery, sweet, nutty… this meal has all the good things. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
- 4 oz. Shredded Brussels Sprouts
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1 oz. Goat Cheese
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1 oz. Walnut Halves
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⅓ oz. Butter
- ¼ oz. Parsley
- ¼ tsp. Red Pepper Flakes
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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Calories440
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Carbohydrates17g
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Net Carbs9g
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Fat23g
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Protein46g
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Sodium580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 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 Start Vegetables and Prepare Ingredients
Coarsely chop walnuts.
Stem and coarsely chop parsley.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.Once water is boiling, add carrots and Brussels sprouts to hot pot. Cook until vegetables are tender, 8-10 minutes.Drain and set aside. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve. -
3 Finish the Vegetables
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add boiled vegetables and a pinch of salt to hot pan. Stir occasionally until lightly browned, 5-10 minutes.Remove from burner. -
4 Finish the Dish
Combine softened goat cheese, butter, half the walnuts (reserve remaining for garnish), and half the red pepper flakes (to taste; reserve remaining for garnish) in a mixing bowl. Mash until combined.
Plate dish as pictured on front of card, topping chicken with goat cheese butter, reserved walnuts, and reserved red pepper flakes (to taste), and garnishing vegetables with parsley. Bon appetit!
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