Meal Kit
Lemony Chicken and Asparagus Chowder
with roasted red peppers
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Look at the things that are going into this chowder. They all have separate names, but you could just call them this: delicious, delicious, and delicious. Acidy bright lemon, succulent chicken, fresh asparagus, all put together in one yummy soup. Deliciousness X3? You better put this in your basket fast.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 5 oz. Asparagus
- 1 Lemon
- 3 oz. Roasted Red Peppers
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2 oz. Light Cream Cheese
- 1 Shallot
- 2 Green Onions
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
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⅓ oz. Butter
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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Calories420
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Carbohydrates19g
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Net Carbs16g
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Fat19g
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Protein41g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Cut roasted red peppers into 1/2" pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince shallot.Pat chicken dry. -
2 Cook the Chicken
Place a medium pot over medium heat.
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pot over medium heat. -
3 Start the Chowder
Add 2 tsp. olive oil and butter to hot pot. Let butter melt.
Once butter has melted, add asparagus, white portions of green onions, shallot, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until vegetables begin to soften, 3-4 minutes.Stir in flour until no dry flour remains in pot. -
4 Finish the Chowder
Add 11/4 cups water, chicken broth concentrate, and cream cheese to hot pot. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until creamy and slightly thickened, 3-5 minutes.Stir in chicken and any accumulated juices, roasted red peppers, 2 tsp. lemon juice, 1/4 tsp. salt, and a pinch of pepper until heated through and combined.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with green portions of green onions. Squeeze lemon wedges over to taste, if desired. Bon appétit!
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