Express
Lemon & Herb Chicken
with pesto butter and ratatouille
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Lemon and chicken go way back; they're buddies, old friends, exchanging Christmas cards and liking each others photos on Instagram. Watch their friendship work their magic here, with lemon and herb seasoning covering the entire chicken with yumminess. And some more buddies join the scene: pesto and butter coming together to coat the chicken breast with, well, more yumminess. You and this dinner will be old friends in no time.
In Your Box (serves 2)
- 12 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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1 oz. Shaved Parmesan
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⅗ oz. Butter
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1 Tbsp. Sun-Dried Tomato Pesto
- 1 tsp. Lemon & Herb Seasoning
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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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Calories490
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Carbohydrates13g
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Net Carbs10g
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Fat30g
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Protein43g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using salmon filets, pat dry and season flesh side with lemon and herb seasoning and a pinch of pepper. Follow same instructions as chicken in Step 1, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks or filets mignon, follow same instructions as chicken in Step 1, cooking until steaks reach 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 Chicken
Pat chicken dry and season all over with lemon and herb seasoning and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 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.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes.
In a mixing bowl, combine basil pesto and butter. Set aside. -
3 Cook the Ratatouille
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan and stir occasionally until slightly tender, 3-5 minutes.
Add tomatoes, garlic pepper, and garlic salt. Stir occasionally until tomatoes release juices and zucchini is tender, 2-3 minutes.Remove from burner. Stir in sun-dried tomato pesto. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with pesto butter and garnishing ratatouille with cheese. Bon appétit!
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