Express

Lemon & Herb Chicken

with pesto butter and ratatouille

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    1 oz. Shaved Parmesan
  • Info
    ⅗ oz. Butter
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • Info
    2 tsp. Basil 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.

  • Nutrition (per serving)

  • Calories
    440
  • Carbohydrates
    11g
  • Fat
    26g
  • Protein
    42g
  • Sodium
    1690mg

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

  • 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.

  • 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.

  • 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.

  1. 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. 2

    Prepare the Ingredients

    Halve tomatoes.

    In a mixing bowl, combine basil pesto and butter. Set aside.

  3. 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. 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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