Family Meal Kit
Premium
One-Sheet 'Nice & Spiced' Chicken
with lentil-rice blend and veggies
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 16 oz. Carrot
- 2 Zucchini
- 4 oz. Brown Lentils
- 3 oz. Creme Fraiche
- 1 oz. Red Pepper Pesto
- ⅘ oz. Lemon Garlic Butter
- ¼ oz. Parsley
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Lemon N Herb 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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Calories570
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Carbohydrates51g
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Net Carbs44g
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Fat20g
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Protein44g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
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 salmon, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Carrots
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on prepared baking sheet. Toss with 2 tsp. olive oil and 1/4 tsp. salt.Roast in hot oven, 15 minutes.Alternatively, reserve half the raw carrots for snacking/serving on the side.While carrots roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1" dice.
Stem and coarsely chop parsley.In a mixing bowl, combine creme fraiche, pesto, and 1 Tbsp. water. Set aside. Kids want to help? With supervision, have them help prepare the crema.Pat chicken dry. Season both sides with 1 tsp. olive oil and piri piri seasoning (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. -
3 Add the Zucchini and Chicken
After 15 minutes, carefully remove sheet from oven.
Add zucchini, chimichurri seasoning, a pinch of pepper, and 1/4 tsp. salt. Stir to combine and push to one side. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet. -
4 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove sheet from oven. Stir parsley and a pinch of salt into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Combine rice, lentils, butter, lemon n herb seasoning, and 1/2 tsp. salt in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir to combine and fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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