Express
Panko-Crusted Chicken with Sun-Dried Tomato Butter
and lemon Parmesan green beans
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Maija Barnes
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
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1 oz. Panko with Italian Seasoning
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0.84 oz. Mayonnaise
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⅗ oz. Butter
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½ oz. Grated Parmesan Cheese
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1 tsp. Sun-Dried Tomato Pesto
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Pepper
- ¼ tsp. Red Pepper Flakes
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) DOpyNX3r
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Calories510
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Carbohydrates22g
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Net Carbs16g
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Fat27g
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Protein43g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Chicken
Pat chicken dry and season both sides with half the garlic pepper (reserve remaining for green beans).
Place half the panko (remaining half is yours to use as you please!) and red pepper flakes (use less if spice-averse) on a plate and spread into an even layer.Place chicken onto panko mixture, pressing firmly to adhere to one side. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken, panko-side down first, to hot pan and cook undisturbed until browned, 3-4 minutes.
Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and season with remaining garlic pepper and a pinch of salt. Remove from burner.While green beans cook, continue recipe. -
4 Make Aioli, Make Pesto Butter, and Finish Dish
In a mixing bowl, combine lemon juice, mayonnaise, and a pinch of pepper.
In another mixing bowl, combine softened butter and pesto.Plate dish as pictured on front of card, topping chicken with pesto butter and garnishing green beans with aioli and cheese. Bon appétit!
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