Express
GLP-1 Support
Lemon-Tarragon Chicken
with Parmesan root vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Support
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Root Vegetable Medley
- 2 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Shredded Parmesan Cheese
- ¼ oz. Dijon Mustard
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Pepper
- 1 Tarragon Sprig
- ½ tsp. Rotisserie Chicken 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)
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Calories560
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Carbohydrates30g
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Net Carbs23g
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Fat31g
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Protein41g
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Sodium1390mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
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 antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloins steaks, pat dry. Cook until steak reaches 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 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 Start the Vegetables
Place vegetable medley in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until tender, 4-6 minutes.Carefully remove from microwave. -
3 Finish the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add vegetable medley, garlic pepper, and 1/4 tsp. salt to hot pan. Stir often until lightly browned, 4-6 minutes.Remove from burner. Stir in softened butter until melted and combined.While vegetables cook, continue recipe. -
4 Make Tarragon Crema and Finish Dish
Stem and mince tarragon.
In a mixing bowl, combine 1 tsp. tarragon (to taste), creme fraiche, mustard (to taste), 1 Tbsp. water, and lemon juice.Plate dish as pictured on front of card, topping chicken with tarragon crema. Slice chicken, if desired. Garnish vegetables with cheese. Bon appétit!
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